Glazed Celery with Parmesan Cheese
By America's Test KitchenPublished on August 22, 2007
Time
45 minutes
Yield
serves 4
Ingredients
½ cup dry vermouth 3 tablespoons unsalted butter, cut into small pieces¼ teaspoon table salt ¼ teaspoon celery seed ⅛ teaspoon ground black pepper 1 head celery (1 ½ pounds), leaves trimmed and reserved; stalks separated, rinsed, and outer fibers removed; stalks halved lengthwise and cut on angle into 2-inch lengths2 tablespoons minced celery leaves 2 tablespoons minced fresh parsley leaves (optional)¼ cup grated Parmesan cheese
Instructions
- Adjust oven rack to upper middle position and heat broiler. Bring 1 cup water and vermouth, butter, salt, celery seed, pepper, and celery to boil in medium sauté pan, covering surface of celery with parchment or waxed paper circle. (Liquid should come about 3/4 of the way up the celery pieces.) Reduce heat to simmer; cook until celery is tender, but not mushy, 15 to 20 minutes. Remove paper; stir in celery leaves. Continue to simmer until broth reduces to light glaze, 5 to 7 minutes. Sprinkle with optional parsley and adjust seasonings.
- Transfer glazed celery to ovenproof dish, sprinkle with grated Parmesan cheese, and broil until cheese browns, 1 to 3 minutes, depending on broiler, and serve.
Time
45 minutesYield
serves 4Ingredients
½ cup dry vermouth
3 tablespoons unsalted butter, cut into small pieces
¼ teaspoon table salt
¼ teaspoon celery seed
⅛ teaspoon ground black pepper
1 head celery (1 ½ pounds), leaves trimmed and reserved; stalks separated, rinsed, and outer fibers removed; stalks halved lengthwise and cut on angle into 2-inch lengths
2 tablespoons minced celery leaves
2 tablespoons minced fresh parsley leaves (optional)
¼ cup grated Parmesan cheese
Test Kitchen Techniques
Ingredients
½ cup dry vermouth
3 tablespoons unsalted butter, cut into small pieces
¼ teaspoon table salt
¼ teaspoon celery seed
⅛ teaspoon ground black pepper
1 head celery (1 ½ pounds), leaves trimmed and reserved; stalks separated, rinsed, and outer fibers removed; stalks halved lengthwise and cut on angle into 2-inch lengths
2 tablespoons minced celery leaves
2 tablespoons minced fresh parsley leaves (optional)
¼ cup grated Parmesan cheese
Test Kitchen Techniques
Ingredients
½ cup dry vermouth
3 tablespoons unsalted butter, cut into small pieces
¼ teaspoon table salt
¼ teaspoon celery seed
⅛ teaspoon ground black pepper
1 head celery (1 ½ pounds), leaves trimmed and reserved; stalks separated, rinsed, and outer fibers removed; stalks halved lengthwise and cut on angle into 2-inch lengths
2 tablespoons minced celery leaves
2 tablespoons minced fresh parsley leaves (optional)
¼ cup grated Parmesan cheese
Test Kitchen Techniques
Why This Recipe Works
To update our braised celery recipe, we first reconsidered the braising liquid, settling on a mixture of water, butter, and vermouth. The butter served to enrich the flavor of the sauce and the vermouth contributed a needed touch of herbal sweetness and acidity. Still looking for more flavor, we added celery seed. Preparation turned out to be important to our braised celery: Peeling improved the texture and color of the dish (by removing strings as well as the surface green color that tended to go drab when cooked), and splitting the ribs lengthwise, then cutting them into 2-inch pieces, leveled their size and shape enough to let them cook evenly.
Instructions
- Adjust oven rack to upper middle position and heat broiler. Bring 1 cup water and vermouth, butter, salt, celery seed, pepper, and celery to boil in medium sauté pan, covering surface of celery with parchment or waxed paper circle. (Liquid should come about 3/4 of the way up the celery pieces.) Reduce heat to simmer; cook until celery is tender, but not mushy, 15 to 20 minutes. Remove paper; stir in celery leaves. Continue to simmer until broth reduces to light glaze, 5 to 7 minutes. Sprinkle with optional parsley and adjust seasonings.
- Transfer glazed celery to ovenproof dish, sprinkle with grated Parmesan cheese, and broil until cheese browns, 1 to 3 minutes, depending on broiler, and serve.
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