We are a game playing family. Me, The Ranting Wife and both Ranting kids love to play games. Cards….strategy games…board games…dice games…whatever.
I come by it honestly as when I was growing up we played a lot of games. Whether it was chess (which I learned at age 6), APBA football (look it up..its old) or Risk, we played a lot of games. When I started a family of my own, it was something that I passed along.
We start a new rule in our house, though. The winner must clean up and put away the game. This has been wildly successful because if it pretty clear that you are not going to win, you can take consolation that you don’t have to clean up. If you win, your bragging can be taken down a peg (and with two boys this was critical).
I have not made a dish where celery was the star of the show. Sure, it is a great sidekick (egg salad, peanut butter filled celery) but never as the #1 star.
This recipe is as simple as you’d think.
A lot of butter here.
Saute the celery.
Prep Time: 15 mins | Cook Time: 15 mins | Servings: 4
8 stalks celery, rinsed and trimmed, leaves chopped and reserved
1 tablespoon unsalted butter or margarine
Pinch kosher salt
Pinch freshly ground black pepper
1/2 cup good quality beef stock or broth (or vegetable broth for vegetarian)
Peel any of the fibrous outer stalks of celery with a vegetable peeler and slice into 1-inch pieces on the bias.
Heat the butter in a 10-inch saute pan over medium heat. Once melted, add the celery, salt and pepper and cook for 5 minutes until just beginning to soften slightly. Add the beef broth and stir to combine. Cover and reduce the heat to low. Cook until the celery is tender but not mushy, approximately 5 minutes. Uncover and allow the celery to continue to cook for an additional 5 minutes or until the liquid has been reduced to a glaze. Transfer to a serving dish and garnish with the reserved leaves.