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. Source: EatingWell Magazine, January/February 2012

Marie Simmons


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; 7.6 g total fat; 1 g saturated fat; 363 mg sodium. 460 mg potassium; 19.4 g carbohydrates; 2.5 g fiber; 17 g sugar; 1.3 g protein; 807 IU vitamin a iu; 10 mg vitamin c; 51 mcg folate; 67 mg calcium; 1 mg iron; 20 mg magnesium; 13 g added sugar;

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This is a recipe that looks healthy and looks like something I would like to try I would recommend this recipe to others Read More