Celery Braised in White Wine

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Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

In the United States celery is rarely thought of as a vegetable to cook. The French, however, serve braised celery often as an accompaniment for roast meats.

The celery growers of this country have waged a campaign to unify the terms used to identify the parts of the celery plant. A stalk or bunch refers to the whole plant. A stalk of celery consists of ribs.


  • 6 celery hearts
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • Β½ teaspoon salt
  • β…› teaspoon freshly ground black pepper
  • Β½ cup dry white wine
  • ΒΌ cup Chicken Stock


  1. Cut off most of the leaves and remove the rough outer ribs of the celery. Cut each heart lengthwise into halves. Wash thoroughly and drain on paper towels.

  2. Heat the oil and butter in a skillet large enough to hold all the celery pieces in one layer. Arrange the pieces, flat side down, in the skillet and cook over low heat until lightly browned. Turn the pieces over and sprinkle with half of the salt and pepper. Brown the rounded side, turn over, and sprinkle with the remaining salt and pepper. Add more oil and butter to the skillet if it becomes too dry.

  3. Pour the wine and stock into the pan, cover, and simmer gently until the celery is tender. Remove the celery to a heated serving plate. Reduce the cooking liquid a little and spoon some of it over the celery. Sprinkle with chopped parsley or chives or paprika.

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