Celery is almost thought of as an afterthought veggie. You may combine it with onions and carrots to make a soup, or maybe you’re the kind of person that thinks it makes a good snack when smeared with peanut butter (fyi: I am not that person.)
It’s rarely the star of the show, because it’s just not that interesting of a vegetable. But this recipe may change that for you. It did for me. You will never look at celery the same way again after you try this.
This recipe is easy and is a great way to use up a bunch of celery after you’ve chopped one stalk and added it to your chicken salad. It’s also shockingly delicious. The celery is first sautéed in a combination of Ava Jane’s Kitchen Avocado Oil and butter, then given a bath with some chicken broth and simmered gently until it’s tender but with a bit of a bite. The Roadside Chicken seasoning blend gives it a nice poultry flavor, which makes it perfect alongside a roasted chicken and potatoes.
Use this again:Chop and add to a can of tuna for a quick and delicious version of tuna salad or add to a green salad for lunch the next day. Would also be a good addition to this recipe: https://blog.avajaneskitchen.com/blog/citrus-chicken-salad/
For one or two servings:This recipe divides easily and can easily be cut in half for two servings. Just make sure you use enough broth to almost cover the celery when braising.
Store leftovers:You can store leftovers in an airtight container in the fridge, but the celery may lose its crispness when reheated — it’s better to chop it and use in another recipe.
