Braised celery with tarragon

Try this tangy braised celery with tarragon dish tonight by Chef Claire Tansey.

What is braising? A classic method of cooking less-tender cuts of meat and vegetables, braising starts with a pan-sear so the food gains colour and flavour. It’s then cooked gently, covered, in barely bubbling liquid until exceedingly tender.

Braised celery with tarragon

Serves 4
Prep time: 15 minutes
Total time: 40 minutes


1 bunch celery
3 tbsp butter, divided
1/2 cup white wine
1 cup low-sodium chicken broth
1/8 tsp salt
2 tbsp finely chopped fresh tarragon leaves
1 tbsp lemon zest
1 tbsp lemon juice


1. Slice each celery stalk diagonally in half. Chop any leaves from the tops of the celery stalks and reserve.

2. Melt 2 tablespoons of butter in an extra-large pan over medium-high. Stir in celery until coated. Stir in wine. Boil for 3 minutes. Add chicken broth and salt. Season with fresh pepper. Boil, then reduce heat to medium-low and simmer, covered, until celery is tender and mixture is saucy, about 20 minutes.

3. Stir in tarragon, remaining 1 tablespoon butter, and lemon zest and juice. Transfer celery and sauce to a platter and sprinkle with torn reserved celery leaves.

Per serving: 127 calories, 3 g protein, 9 g carbs, 9 g fat, 3 g fibre, 470 mg sodium. Good source of vitamin A.

Courtesy Claire Tansey