Lemony Braised Celery with Hazelnuts

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Lemony Braised Celery with Hazelnuts Recipe

Photo: Jennifer Causey; Styling: Claire Spollen

I see your lemon and raise you hazelnuts! The citrus-inspired celery salad takes a softer approach when sautéed with chicken stock until tender. Be sure to cut celery on the diagonal for a leafy green effect.

Serves 6 (serving size: 2/3 cup)


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3 cups water
3 cups unsalted chicken stock
1/4 cup extra-virgin olive oil
5 (1-inch) strips lemon rind
2 tablespoons fresh lemon juice
2 teaspoons kosher salt
2 bay leaves
5 cups (1 1/2-inch) pieces diagonally cut celery, veins removed
3 tablespoons toasted crushed hazelnuts
2 tablespoons extra-virgin olive oil
1/3 cup celery leaves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


Combine water, chicken stock, 1/4 cup olive oil, lemon rind, lemon juice, 2 teaspoons kosher salt, and bay leaves in a large saucepan over high heat; bring to a boil. Add diagonally cut celery to pan. Reduce heat; simmer 15 minutes or until very tender when tested with a sharp knife. Transfer celery to a serving plate using a slotted spoon. Sprinkle evenly with crushed hazelnuts, 2 tablespoons olive oil, celery leaves, 1/4 teaspoon kosher salt, and pepper.

Created date

September 2015

Nutritional Information

Calories 93
Fat 9.3 g
Satfat 1.2 g
Monofat 7 g
Polyfat 1 g
Protein 1 g
Carbohydrate 2 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 197 mg
Calcium 21 mg