Braised Celery Hearts

Coeurs de Céleri-branche Braisés

Preparation info

    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About


  • 1 celery bunch per person, outer stalks removed, bottoms trimmed, tops cut off to leave approximately 5-inch-length hearts, split in halves
  • Gelatinous veal stock or reduced pot-au-feu or poule-au-pot bouillon


    Cook the celery heart halves in simmering salted water for from 8 to 10 minutes (they should remain firm), drain well, and gently pack them into a shallow, heavy cooking utensil large enough to hold them in a single layer. Pour over hot stock to barely cover and cook, covered, at the slightest simmer for from 1½ to 2 hours—or until meltingly tender, the braising juices reduced to a clinging syrup.