Braised celery hearts with bacon

Braised celery hearts with bacon

By
From
Cook for Your Life
Serves
8
Photographer
Gorta Yuuki (studio) and William Meppem (location)

Celery is not often served as a feature, but why not? it is delicious and I find this is a great dish for people who claim they don’t like vegetables, because the bacon, onion, lemon zest and herbs add a wonderful depth of flavour. It is fantastic served with lamb or beef.

Ingredients

Quantity Ingredient
2 bunches celery
1/2 tablespoon butter
1 tablespoon olive oil
3 bacon rashers, fat trimmed, finely chopped
3 carrots, chopped
2 onions, chopped
4 thyme sprigs
250ml Rich beef or veal stock
4 sage leaves
1 teaspoon grated lemon zest
1 cardamom pod, cracked
sea salt
freshly ground black pepper
1/4 cup chopped flat-leaf parsley

Method

  1. Remove any old outer stalks from the bunches of celery, and cut a thin slice from each base if they are brown. Trim the tops to give you 2 celery bulbs of around 15 cm. Set the tops aside for another recipe. Use a vegetable peeler to peel the strings from the outer celery stalks. Cut each bulb in half lengthwise through the base.
  2. Melt the butter in a large heavy-based saucepan over medium heat. Add the celery halves and fry for 2–3 minutes on each side, until starting to colour. Transfer to a plate.
  3. Add the oil to the pan, followed by the bacon, carrot, onion and thyme and fry for 3–5 minutes, or until the bacon is golden. Return the celery halves to the pan along with the stock, sage, lemon zest and cardamom pod. Bring to the boil, then reduce to a simmer and cover with the lid. Cook for 10 minutes.
  4. Turn the celery halves and cook for a further 10 minutes. Season with salt and pepper.
  5. To serve, cut the celery halves in half again, giving quarters. Serve with the bacon and vegetables, garnished with the parsley.

Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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