Céleri Paysanne

Celery Braised in White Wine

Preparation info

  • Difficulty


  • For



Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

The fresh flavor and the lightness of this dish make it one of my favorites. Served in individual dishes and sprinkled with cheese, it is a lovely first course, and as an accompaniment to lamb, pork, or chicken, it gives spirit to the meat. Make sure the celery you buy is as crisp as possible.


  • 3 pounds celery (about 3 bunches)—do not use the tough outer stalks
  • 3 quarts salted water
  • salt
  • freshly ground black pepper
  • 2 tablespoons olive oil
  • cup diced lean salt pork
  • 1 garlic clove, peeled
  • 2 onions, chopped
  • 4 carrots, chopped
  • 3 bay leaves
  • 1 cup dry white wine
  • juice of 1 lemon (optional)


Wash the celery, remove as many strings as possible, and cut into 1-inch pieces. Drop them into boiling water, add salt, and cook for 15 minutes. Drain and sprinkle with salt and pepper.

Heat the olive oil in a large cast-iron skillet. Add the salt pork, garlic, onions, and carrots and cook gently for 10 minutes, or until tender but not browned. Add the celery,* bay leaves, wine, salt, and pepper. Simmer, covered, for 40 minutes, and then, uncovered, for about 5 minutes, or until the liquid has thickened. Remove the bay leaves and garlic and check the seasoning. You may wish to sprinkle the juice of a lemon on top of the celery before serving.

* If you want the dish to have a thicker consistency, you may put the coarser celery stalks through a Mouli food mill and stir the puree into the cooked vegetables.