Sautéed Pickled Celery

By • March 13, 2012 • 1 Comments


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Author Notes: This is a quick and easy side dish you can whip up in a matter of minutes. It truly celebrates celery! The celery has a light pickled flavor, then topped with a yummy, buttery, crunchy topping!Sirbarney

Food52 Review: This is a simple and tasty side dish. I followed the exact recipe which turned out well.
Expect the celery to lose its bright color fast due to the acid in the vinegar.
The combination of ingredients produced a complex flavor. The celery was soft but
still retained a pleasant crunch. The crispy Panko topping goes well with the celery.
This recipe will pair very well with a mild fish such as tilapia or a simple chicken recipe.
As an added bonus, I used the pan glaze left behind and made a vinaigrette by adding olive oil and balsamic vinegar.
cookingProf

Serves 4

  • 6 tablespoons apple cider vinegar
  • 3 tablespoons granulated sugar
  • 3 tablespoons amber agave nectar
  • 2 tablespoons water
  • 3 tablespoons butter, divided
  • 8 ribs celery with leaves, cut into 1/4-inch slices
  • 2 cloves garlic, minced
  • 2 scallions, chopped
  • 1/4 cup panko
  • 2 teaspoons chopped fresh dill
  • Add’l fresh dill for garnish
  1. In a small bowl, mix together the cider vinegar, granulated sugar, agave nectar and water; set aside.
  2. In a large skillet, melt 2 tablespoons butter over medium heat. Add in the celery and cook for 1 minute. Add in the garlic and scallions and cook about 30 seconds. Lower heat to medium-low and add in the cider vinegar mixture. Stir to combine and cook until most of the mixture has been absorbed and reduced, approximately 4 minutes.
  3. Meanwhile, melt the remaining 1 tablespoon butter in a small skillet over medium heat. Add in the panko and cook until it begins to lightly brown, stirring occasionally, approximately 1 - 2 minutes. Stir in the chopped dill.
  4. To serve, using a slotted spoon, place celery mixture onto serving plate, top with panko mixture, garnish with dill and enjoy!

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about 2 years ago LE BEC FIN

I think the tanginess and textures of this would make a nice complement to a richer entree- like roast turkey or duck. Terrif! Add some toasted walnuts and we're set to go!