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.

Marie Simmons
Source: EatingWell Magazine, January/February 2012


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

150 calories; protein 1.3g 3% DV; carbohydrates 19.4g 6% DV; exchange other carbs 1.5; dietary fiber 2.5g 10% DV; sugars 16.7g; fat 7.6g 12% DV; saturated fat 1g 5% DV; cholesterolmg; vitamin a iu 806.9IU 16% DV; vitamin c 9.5mg 16% DV; folate 51.4mcg 13% DV; calcium 67.4mg 7% DV; iron 0.8mg 4% DV; magnesium 19.8mg 7% DV; potassium 459.7mg 13% DV; sodium 362.6mg 15% DV; thiaminmg 4% DV; added sugar 13g.

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