Braising makes celery tender and mild. Here we zip up celery with a sweet-and-sour honey-mustard glaze. Buy celery hearts trimmed and bagged or trim away the outer stalks from 2 big bunches and use the tender hearts.
Active Time: 30 minutes |
Total Time: 30 minutes
2 celery hearts
1/4 cup cider vinegar
3 tablespoons honey
1 tablespoon whole-grain mustard
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Cut a thin slice from the base of each celery heart, leaving the stalks attached. Trim the tops so the hearts measure 7 to 8 inches long. Slice each heart in half lengthwise.
Whisk vinegar, honey and mustard until blended; set aside.
Heat oil in a large deep skillet over medium heat. Add the celery hearts cut-side down, snuggling them in if necessary. Cover and cook, turning once, until lightly browned and tender, 8 to 10 minutes. Sprinkle with salt and pepper.
Increase the heat to medium-high and add the vinegar mixture; bring to a boil. Cook, turning the celery to coat, until the liquid is reduced and syrupy, about 4 minutes. Serve drizzled with the sauce.
Per serving :
8 g Fat;
1 g Sat;
5 g Mono;
0 mg Cholesterol;
19 g Carbohydrates;
1 g Protein;
3 g Fiber;
363 mg Sodium;
460 mg Potassium