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

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Recipe Summary

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; carbohydrates 19.4g; dietary fiber 2.5g; sugars 16.7g; fat 7.6g; saturated fat 1g; vitamin a iu 806.9IU; vitamin c 9.5mg; folate 51.4mcg; calcium 67.4mg; iron 0.8mg; magnesium 19.8mg; potassium 459.7mg; sodium 362.6mg; added sugar 13g.
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Reviews (1)

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1 Ratings
  • 5 star values: 0
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  • 3 star values: 1
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Rating: 3 stars
02/13/2012
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
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