Braised Celery with Vermouth-Butter Glaze

Name: Braised Celery with Vermouth-Butter Glaze
Yield: Serves 4
Ingredients: 1/2 cup, dry vermouth; 3 tablespoons, unsalted butter, cut into small pieces; 1/4 teaspoon, table salt; 1/4 teaspoon, celery seed; 1/8 teaspoon, ground black pepper; 1 head, celery (1 1/2 pounds), leaves trimmed and reserved; stalks separated, rinsed, and outer fibers removed; stalks halved lengthwise and cut on angle into 2-inch lengths; 2 tablespoons, minced celery leaves; 2 tablespoons, minced fresh parsley leaves (optional)

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Appears in Cook's Illustrated March/April 1997

Side Dishes

Vegetables

Vegetarian

SERVES4

TIME40 minutes

WHY THIS RECIPE WORKS

To update our braised celery recipe, we first reconsidered the braising liquid, settling on a mixture of water, butter, and vermouth. The butter served to enrich the flavor of the sauce and the vermouth contributed a needed touch of herbal ...

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