Mireille Johnston

Céleri Paysanne

Celery Braised in White Wine

Preparation info
  • For

    6

    people
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of the Sun: Classical French Cooking from Nice and Provence
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.

Ingredients

  • 3 pounds celery (about 3 bunches)—do not use the tough outer stalks
  • 3

Method

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.