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Braised Celery Recipe with Carrots - Quick and Easy

Mar 19, 2020 -May contain affiliate links

963 shares
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Jump to Recipe·Print Recipe·5 from 3 reviews
Side view of a terra-cotta dish with warm celery salad

Not only for Passover Recipes: Warm braised celery salad. We have elevated celery to a delectable vegetarian side dish spiced with turmeric, pepper, and cumin with a touch of tangy lemon.

Bird's eye view of a small pan with warm braised celery salad

We LOVE vegetables. We just think they’re awesome. They’re fun to work with, they're versatile, and they're tasty... Well, most of them anyway. Let’s just say, some might need a little extra TLC to make them shine.

Perfect example? Good old celery.

Yes, celery does have a distinctive taste. Yes, it’s crunchy, and filling, and sort of a “hero” for anyone on a diet. It's low in calories and sugar, high in fiber, vitamin K, A and B vitamins, and minerals like potassium. Celery juice has gained tons of popularity lately, and it's now considered a superfood...

But let’s be honest. How many people out there really, truly, find pleasure in chewing on celery, unless is smothered in peanut butter or some kind of dip?

Exactly.

So, to be fair and give celery a chance, we’re dressing it up a little. We’re giving it a little makeover. Well, it’s not really “ours”, it’s just our version of it. The inspiration for this recipe comes from our sister Rebecca’s husband, Haim, who used to make this tasty (yes, tasty) celery salad for us every Friday night. Celery, Middle Eastern style. It's also a great dish to serve during Passover! Sounds exciting already, doesn’t it? 😉

Bird's eye view of a colander filled with celery and carrots
birds' eye view of a pan with celery and carrots cooking

Need more ideas? Check out these other celery recipes!

  • Lemon & Celery Broth Over Israeli Couscous
  • Creamy Passover Celeriac Soup
  • Chana Masala Over Celeriac Puree
  • Smashed Chickpea Salad
Side view of a terra-cotta dish with warm celery salad

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Bird's eye view of a small pan with warm braised celery salad

Braised Celery Recipe with Carrots- Quick and Easy


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Vicky Cohen and Ruth Fox
  • Total Time: 30 mins
  • Yield: 6
  • Diet: Vegan
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Description

Warm Braised Celery with Carrot. We have elevated celery to a delectable vegetarian side dish spiced with turmeric, pepper, and cumin with a touch of tangy lemon.


Ingredients

Units Scale
  • 12 celery stalks, cut into 2 ½-inch pieces
  • 4 garlic cloves, thinly sliced
  • 2 tablespoon extra virgin olive oil
  • 2 medium size carrots, thinly sliced
  • ¼-1/2 teaspoon salt
  • ½ teaspoon ground cumin
  • ⅛ teaspoon black pepper
  • 1 ½ teaspoon turmeric
  • 1 ½ cup water
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup chopped fresh parsley ( Optional)

Instructions

  1. In a large skillet with a lid, heat olive oil and add celery, garlic, carrots, salt, pepper, turmeric and cumin. Cook at medium-high heat for about 5 minutes
  2. Add 1 ½ cup of water, bring to a boil, reduce heat to medium and cook covered for 15 minutes.
  3. Add lemon juice and continue cooking for an additional 5 minutes.
  4. Garnish with fresh parsley, if using
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Mediterranean

Nutrition

  • Serving Size:
  • Calories: 88
  • Sugar: 4.1 g
  • Sodium: 521.8 mg
  • Fat: 5.1 g
  • Saturated Fat: 0.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 10.2 g
  • Fiber: 3.7 g
  • Protein: 1.7 g
  • Cholesterol: 0 mg

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Reader Interactions

Comments

  1. Rocky

    April 07, 2013 at 10:14 pm

    Stunning Picture!!!! Love the way you used the celery it looks DELICIOUS!!!

    Reply
  2. Yosef - This American Bite

    April 15, 2013 at 3:28 pm

    Never thought to do this - I wonder how this would turn out if I pickled the celery.

    Reply
    • Vicky & Ruth

      April 15, 2013 at 3:31 pm

      Actually, our brother in law is from Israel and he makes a really delicious pickled celery using israeli pickling spices... Let us know if you try it.

      Reply
  3. VG

    October 21, 2018 at 12:11 pm

    Keep coming back to this recipe. Love it!

    Reply
  4. Paula Zevin

    March 20, 2020 at 9:25 am

    Thank you! SO making this tonight, since I have all teh ingredients and teh celery is almost ready to go south.

    Reply
    • Vicky & Ruth

      March 23, 2020 at 12:37 pm

      That's great!

      Reply
  5. Angie

    May 17, 2020 at 6:27 pm

    I’m always throwing out celery; a friend suggested “braise it to save it.” Came across your recipe in my search - it’s a keeper!

    Reply
    • Vicky & Ruth

      May 18, 2020 at 6:00 am

      Love that!!!! So glad you enjoyed our recipe 🙂

      Reply
  6. marcy

    January 18, 2024 at 8:57 am

    love this recipe, so easy and tasty , thank you!!

    Reply
    • Vicky and Ruth

      February 08, 2024 at 3:23 pm

      Thank you, so glad you enjoyed it!

      Reply

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Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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