Celery braised softly with lemon and parsley
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
Celery can be the main vegetable in a small side dish instead of disappearing into the start of a soup. A covered pan gives the ribs time to soften, then a little lemon and parsley make the finish clear. This recipe is an editorial estimate for two side portions, with bread alongside if you like.
Wash and trim 300g celery, peeling away any very tough outer strings. Cut the ribs into roughly 5cm lengths. Melt 15g butter in a wide lidded pan over medium heat. Add the celery and turn for 3 minutes without letting the butter burn. Pour in 120ml vegetable stock, cover and simmer gently for about 15–20 minutes, checking occasionally and adding a small splash of water if the pan starts to dry.
Test the thickest rib with a fork: it should be tender enough to cut easily. Remove the lid and let excess liquid reduce briefly to a light buttery coating. Take off the heat and add 1 teaspoon lemon juice, a small amount of washed lemon zest and 1 tablespoon chopped parsley. Taste with a clean spoon before adding salt, as the stock may already supply it.
Serve warm. Check stock and butter labels for allergens, including celery and milk. Cool any spare cooked portion promptly and refrigerate in a covered container; eat within 48 hours, following any shorter ingredient instructions. Times vary with the ribs and pan, so use tenderness alongside the estimate. No kitchen-tested result is claimed.