Starters & Light meals

Braised celery

By Abigail Donnelly
6
Easy
10 minutes
20 minutes

“Inspired by memories of seeing rows of cardoon, a cousin of the artichoke, growing on the side of the road in Tuscany, I wrote this recipe using vegetable we all have access to – celery. In Italy, the cardoon is cooked using the method below.”– Abigail Donnelly

Wine/Spirit Pairing
La Motte Sauvignon Blanc
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Ingredients

Method
  • 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

Ingredients

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
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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