Braised Celery Hearts with Honey-Mustard Vinaigrette

1 Review
From: EatingWell Magazine January/February 2012

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.

Ingredients 4 servings

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  • 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

Preparation

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  • Ready In

  1. 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.
  2. Whisk vinegar, honey and mustard until blended; set aside.
  3. 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.
  4. 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.

Nutrition information

  • Per serving: 150 calories; 8 g fat(1 g sat); 3 g fiber; 19 g carbohydrates; 1 g protein; 51 mcg folate; 0 mg cholesterol; 17 g sugars; 13 g added sugars; 807 IU vitamin A; 10 mg vitamin C; 67 mg calcium; 1 mg iron; 363 mg sodium; 460 mg potassium
  • Nutrition Bonus: Vitamin A (17% daily value), Vitamin C (16% dv).
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, 2 fat, 1 other carbohydrate

Reviews 1

February 13, 2012
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By: EatingWell User
This is a recipe that looks healthy and looks like something I would like to try I would recommend this recipe to others