Braised celery is a classic dish with its roots in European cuisine, particularly in French and Mediterranean gastronomy, where vegetable stews are highly valued for their delicate flavor and soft texture. In Latin America, this dish has been adapted with local ingredients and is known by different names depending on the country. For example, in Mexico and Central America, it is usually called "guisado de apio" or simply "baked celery." In countries like Argentina and Chile, it is recognized as a traditional side dish that accompanies meats and fish, being highly valued for its ease of preparation and nutritional value. Braised celery stands out for being a healthy and versatile recipe that has transcended borders due to its subtle flavor and creamy texture, ideal for those looking for light but tasty dishes.
How to Prepare Braised Celery
Ingredients: Celery and leaves, chicken bouillon powder, butter, boiling water, ground black pepper, salt.
Clean and chop the celery into 2.5 cm pieces.
Blanch the celery for 1 minute in boiling water with salt.
Drain and place in a buttered saucepan with the butter and a good grind of pepper.
Mix the chicken bouillon into the cup of boiling water until dissolved, then pour over the celery.
Cover and bake at 163°C for 1 hour.
