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Braised Celery

  • Yield: 4 servings


  • 1 tablespoon olive oil
  • 1 medium yellow onion, thinly sliced
  • 2 teaspoons minced garlic
  • 1 head celery, ends trimmed and cut into 4-inch lengths
  • 1 1/2 cups chicken broth
  • 1/2 cup dry white wine or vermouth
  • 1 bay leaf
  • 1/4 teaspoon finely ground black pepper
  • 1/4 teaspoon salt
  • 2 tablespoons minced parsley
  • 2 tablespoons lightly toasted chopped walnuts


  • In a large, non-stick skillet, add the olive oil, onions, garlic, and celery. Add the chicken broth, Vermouth, bay leaf, salt, and pepper, and bring to a boil. Reduce the heat to low and cover. Simmer, turning once, until the celery is tender, about 30 minutes.
  • Remove from the heat and transfer the celery to serving plates. Spoon a little cooking liquid over each serving, and sprinkle with the parsley and toasted walnuts. Serve.