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Celery Blog Post




Braised Celery with Lentils and Garlic Recipe

Ingredients

4 servings

¼ cup plus 1 Tbsp. extra-virgin olive oil

1 bunch celery, leaves reserved, stalks sliced ½” thick on a diagonal

6–8 garlic cloves, thinly sliced

1 tsp. kosher salt, plus more

½ cup dry white wine or dry vermouth

A small handful hardy herb sprigs (such as rosemary, thyme, and/or sage; optional)

2½ cups low-sodium vegetable, chicken, or beef broth

2 cups Big-Batch Marinated Lentils

4 large eggs

Flaky sea salt

Freshly ground black pepper

Crusty bread (for serving; optional)

Step 1

Heat ¼ cup oil in a large high-sided skillet over medium-high. Add celery and toss to coat. Cook, stirring occasionally, until celery is very lightly browned, about 5 minutes, then add garlic and toss to coat. Cook, stirring occasionally, until garlic is deep golden brown and celery is tender and golden brown, 5–7 minutes. Mix in 1 tsp. kosher salt, then add wine and herbs (if using) and stir to combine. Cook until wine is reduced by half, about 2 minutes. Add broth and bring to a boil; stir in lentils. Cook until lentils are warmed through and flavors have come together, about 5 minutes. Taste and season with more kosher salt if needed. Fish out herb sprigs if using and discard.

Step 2

Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium. Crack eggs into skillet and cover with a lid (or a baking sheet if you don’t have one), reduce heat to low, and cook just until egg whites are set but yolks are still runny, about 3 minutes.

Step 3

Divide braised celery mixture among bowls. Top each with an egg and some celery leaves; sprinkle with sea salt and pepper. Serve with crusty bread, if desired.


Celery History


Celery originated in the Mediterranean, where it was cultivated for medicinal purposes before 850 B.C. it was apparently used by ayurvedic physicians to treat a variety of illnesses. It was considered holy in Ancient Greece, and was used by the Romans, mainly for cooking. Later on, during the 17th Century, the Italians domesticated the plant, and developed many of the more modern strains of celery.


Citations


Nast, C. (2020, March 27). Braised Celery With Lentils and Garlic. Epicurious. https://www.epicurious.com/recipes/food/views/braised-celery-with-lentils-and-garlic

A History of Celery. (2017, September 20). Lamattina. http://lamattina.com.au/2017/09/20/a-history-of-celery/



Ingredients

4 servings

¼ cup plus 1 Tbsp. extra-virgin olive oil

1 bunch celery, leaves reserved, stalks sliced ½” thick on a diagonal

6–8 garlic cloves, thinly sliced

1 tsp. kosher salt, plus more

½ cup dry white wine or dry vermouth

A small handful hardy herb sprigs (such as rosemary, thyme, and/or sage; optional)

2½ cups low-sodium vegetable, chicken, or beef broth

2 cups Big-Batch Marinated Lentils

4 large eggs

Flaky sea salt

Freshly ground black pepper

Crusty bread (for serving; optional)

Step 1

Heat ¼ cup oil in a large high-sided skillet over medium-high. Add celery and toss to coat. Cook, stirring occasionally, until celery is very lightly browned, about 5 minutes, then add garlic and toss to coat. Cook, stirring occasionally, until garlic is deep golden brown and celery is tender and golden brown, 5–7 minutes. Mix in 1 tsp. kosher salt, then add wine and herbs (if using) and stir to combine. Cook until wine is reduced by half, about 2 minutes. Add broth and bring to a boil; stir in lentils. Cook until lentils are warmed through and flavors have come together, about 5 minutes. Taste and season with more kosher salt if needed. Fish out herb sprigs if using and discard.

Step 2

Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium. Crack eggs into skillet and cover with a lid (or a baking sheet if you don’t have one), reduce heat to low, and cook just until egg whites are set but yolks are still runny, about 3 minutes.

Step 3

Divide braised celery mixture among bowls. Top each with an egg and some celery leaves; sprinkle with sea salt and pepper. Serve with crusty bread, if desired.


Celery History


Celery originated in the Mediterranean, where it was cultivated for medicinal purposes before 850 B.C. it was apparently used by ayurvedic physicians to treat a variety of illnesses. It was considered holy in Ancient Greece, and was used by the Romans, mainly for cooking. Later on, during the 17th Century, the Italians domesticated the plant, and developed many of the more modern strains of celery.


Citations


1. Nast, C. (2020, March 27). Braised Celery With Lentils and Garlic. Epicurious. https://www.epicurious.com/recipes/food/views/braised-celery-with-lentils-and-garlic

2. A History of Celery. (2017, September 20). Lamattina. http://lamattina.com.au/2017/09/20/a-history-of-celery/


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