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Why we’re serving braaied duck this Easter

Tired of the same leg of lamb and fish dishes for Easter? Why not serve...

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Braised celery

20 minutes

Braised celery

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

1 bunch celery, with leaves
2 T olive oil
2 cups chicken stock
¼ cup lemon juice
salt, to taste
8 anchovies, for serving

Method

1. Chop the celery into large chunks and heat the oil in a pan.

2. Add the celery and its leaves and sauté gently for 5 minutes. Add the stock and simmer until the celery is soft. Add the lemon juice, season to taste and serve topped with the anchovies.

Cook's note: Braised celery is especially delicious served alongside fish or chicken. Reserve the cooking liquid and chill until needed – warm it up later as a delicious hot drink to sip slowly.

Find more Italian recipes here.

Photograph: Jan Ras
Food assistant: Bianca Strydom

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Why we’re serving braaied duck this Easter

Poached fish with crispy jacket potatoes

The basil smash

Fattoush salad

The beer shandy

Saffron roast lamb

Churros

Fried plantain

Fritole alla Veneziana

Fior di latte pepperoncino

Pasta alla gricia

Braised celery

Braised celery

Ingredients

Method