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Braised Celery

Braised Celery

I love celery. I like to add it to salads and soups but mostly I eat it raw with a dip like hummus or tahini.

This modest vegetable is brimming with healthy yumminess.
~ Celery is high in fiber, magnesium and vitamin A.
~ It is a powerful anti-inflammatory.
~ It has a high water content that aids in digestion.
~ It helps reduce bad cholesterol and lower blood pressure.
~ It has cancer fighting nutrients.

This recipe is a refreshing way to cook celery and it is very easy to make. It makes a great side dish to any meal.

Braised Celery

Braised Celery

Rachel Kieffer
No ratings yet
Cook Time 10 minutes
Course Dinner
Servings 6
Calories 58.7 kcal


  • 4 heads of celery
  • 2 tablespoons olive oil
  • salt to taste
  • pepper to taste
  • 1 teaspoon dry thyme
  • juice of 1/2 a lemon


  • Remove the outer stalks.
  • Slice off a little of the bottom making sure the stalks stay connected.
  • Slice off about 1/3 of the top.
  • Slice each head of celery lengthwise into quarters.
  • Heat up 2 tablespoons of olive oil.
  • Add the celery, salt, pepper, a teaspoon of dry thyme and juice of 1/2 a lemon.
  • Sauté lightly, cover and cook on low heat, turning occasionally for about 10 minutes to desired softness.
  • You can also add other herbs like sage, parsley or cilantro or you can cook the celery in a little broth instead of oil.


***The celery tops you remove can be used in soups, smoothies and other dishes, so don’t discard them.
This recipe appeared in the March 2017 issue of Elements For A Healthier Life Magazine.
Recipe and photograph submitted by Rachel Kieffer © All rights reserved.


Calories: 58.7kcalCarbohydrates: 3.77gProtein: 0.81gFat: 4.7gSaturated Fat: 0.67gSodium: 263.1mgFiber: 1.89gSugar: 1.51g
Keyword celery
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