In Praise of Braised Celery

I have been meaning to make this for a long time, and now, I rue all that time wasted because we have not been able to enjoy braised celery.




And oh, so tasty and simple to toss together but yet, still kinda elegant.

•8 stalks of celery
•1 tbsp butter
•1 tbsp Sherry Peppers Sauce*
•1/4 tsp Seasoned Salt
•1/4 tsp black pepper
•1/2 cup vegetable stock

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Scrub the celery well, trim off the ends and any leaves (save the leaves for a garnish), and cut into one inch pieces.

Melt the butter in a large skillet over medium heat, then stir in the Sherry Peppers Sauce.

Add the celery, Seasoned Salt, and pepper, toss to coat evenly, and cook, stirring often, for about five minutes.

Add the stock, bring to a simmer, then cover the pan and cook for another five minutes, just until the celery is still quite green, but crisp tender.

Remove the cover and continue to cook, stirring often, until any pan liquids have reduced down to a glaze.

Garnish with the chopped celery leaves and serve to your astonished guests, who have never heard of such a thing, but will now demand the recipe.

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