Braised Celery Hearts with Honey-Mustard Vinaigrette

Braised Celery Hearts with Honey-Mustard Vinaigrette

Braising makes celery tender and mild. Here we zip up celery with a sweet-and-sour honey-mustard glaze. Buy celery hearts trimmed and bagged or trim away the outer stalks from 2 big bunches and use the tender hearts.

From EatingWell: January/February 2012
Yield: 4 servings
Active Time: 30
Total Time: 30


  1. 2 celery hearts
  2. 1/4 cup cider vinegar
  3. 3 tablespoons honey
  4. 1 tablespoon whole-grain mustard
  5. 2 tablespoons extra-virgin olive oil
  6. 1/4 teaspoon salt
  7. 1/8 teaspoon freshly ground pepper


  1. Cut a thin slice from the base of each celery heart, leaving the stalks attached. Trim the tops so the hearts measure 7 to 8 inches long. Slice each heart in half lengthwise.
  2. Whisk vinegar, honey and mustard until blended; set aside.
  3. Heat oil in a large deep skillet over medium heat. Add the celery hearts cut-side down, snuggling them in if necessary. Cover and cook, turning once, until lightly browned and tender, 8 to 10 minutes. Sprinkle with salt and pepper.
  4. Increase the heat to medium-high and add the vinegar mixture; bring to a boil. Cook, turning the celery to coat, until the liquid is reduced and syrupy, about 4 minutes. Serve drizzled with the sauce.


Nutrition Per Serving: 150 calories; 8 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 19 g carbohydrates; 1 g protein; 3 g fiber; 363 mg sodium; 460 mg potassium.

Nutrition Bonus: Vitamin A (17% daily value), Vitamin C (16% dv).

1 Carbohydrate Serving

Exchanges: 1 vegetable, 2 fat, 1 carbohydrate (other)