Waaay back in 2005, I loved the novel “Julie and Julia” by Julie Powel.
Then, in 2009, I loved the movie version, with Meryl Streep and Amy Adams.
Both the book and the movie had scenes of a dinner party the Julie hosted as part of her effort to cook her way through “Mastering the Art of French Cooking” in one year.
The dinner was lovely, but what I was taken with was the braised celery.
I will admit that it took me 13 years or so to remember to try it, but, believe it or not, braised celery is a pretty nifty side dish, as I used it originally, or, as I did in this case, as an add-in to some yellow rice to go with air fried salmon.
INGREDIENTS
•8 stalks of celery scrubbed and ends trimmed (chop and reserve leaves)
•1 tbsp butter
•Pinch of salt and black pepper*
•1/2 cup vegetable stock
•1 tbsp Sherry Peppers Sauce**
•Chopped celery leaves (to garnish)
*About 1/4 teaspoon of your fave steak seasoning is a nice replacement here.
**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.
Note: because this was not going to be a full side, but an add-in to rice, I made a half batch this time.
Melt the butter in a skillet or sauce pan, then add the celery and salt and pepper (or seasoning) and sauté just until the celery begins to be tender.
Stir in the stock and the Sherry Peppers Sauce, reduce the heat to low, then cover and simmer for five minutes.
Uncover, give things a nice stir, and cook for another five minutes, until and pan liquids have mostly reduced and thickened to a glaze for the celery.
Give it a taste – lovely! – then add some chopped celery leaves (or parsley) and serve immediately.
Or, as I did, stir into your pot of rice and serve that way.
With either option, you are more than good.
Enjoy.