Like everyone, I go through piles of celery. If there's onion and garlic in the pot, chances are there's celery too. And Day 247's celery & apple salad was memorable, perfect when you run across celery that still has its leaves.
But other than that? Nada.
[And nothing like being celery-outed! The other day, Tummy Treasure had four bunches of celery leftover from the wedding feast she cooked and predicted there'd be lots of celery ideas on A Veggie Venture. Oh no! Here it's been nearly 11 months of cooking a vegetable in a new way every single day -- and no celery! Thanks, Erika, if it weren't for you, this celery would be soup!]
NUTRITION NOTES ... You're gonna LOVE this. Carb Counters? Celery has only 2 grams of NetCarbs: now that's low-carb. And Weight Watchers? Zero Points. No Points. Nada Points. Got it? Eat the plate if you like.
KITCHEN TIP ... How to keep celery fresh in the frig for a good month.
NEXT TIME ... Why mess with perfection? The celery has great tooth-crunch and pepper-bite.
FROM THE ARCHIVES ... Check the Recipe Box for more low-carb vegetables and more zero-point vegetables.
SIMPLE BRAISED CELERY
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Hands-on time: 5 minutes
Time to table: 20 minutes
1/4 - 1/2 cup chicken stock or vegetable stock (more outing: tonight I used water with some boullion)
1 pound celery (most of a stalk)
1 tablespoon flour
Salt & pepper to taste (be generous with the pepper)
Heat the stock on MEDIUM HIGH in a skillet large enough to hold the celery in a single layer. Meanwhile, wash and trim the celery, then slice into one-inch pieces. Add the celery to the skillet and stir to wet. Sprinkle the flour and salt and pepper overtop and stir a bit til the flour is no longer visible. Reduce the heat to MEDIUM (or whatever will hold a slow simmer), cover and let cook til the celery reaches the 'crunch' you like (it will get soft if that's what you want but will take longer to cook), stirring occasionally. Serve and enjoy!
Per Serving: 28 Cal (11% from Fat, 22% from Protein, 66% from Carb); 2 g Protein; 0 g Tot Fat; 0 g Sat Fat; 5 g Carb; 2 g Fiber; NetCarb3; 47 mg Calcium; 0 mg Iron; 189 mg Sodium; 0 mg Cholesterol; Weight Watchers 0 points
- When you see this ◄ in the title and the Recipe Box, you know the recipe's a personal favorite. Tastes vary, of course, but the mark is one indication of another vegetable recipe that's worth paying attention to.
Adapted from Mark Bittman's How to Cook Everything