Celery is my absolute favorite vegetable. Yes, it really is! You can read about it in my story for Serious Eats. Most recipes call for it to bring flavor to other foods. But I like it to be a star on my table – especially during the holidays. This recipe is straightforward and simple to make, yet decadent in taste because of the nutty, rich Gruyère cheese added in the end. The pretty, bright green celery leaves strewn on top create an elegant finish. I serve this directly on the table from the skillet, but feel free to transfer to a platter if you’d like.
- 6-7 stalks celery + ⅓ cup celery leaves
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 4 cloves garlic, finely chopped
- ¾ cup low-sodium chicken broth or vegetable broth
- ½ cup dry white wine
- 1 teaspoon sea salt
- ½ cup grated Gruyère cheese
- Salt and freshly cracked black pepper to taste
Peel the strings of the outer skin of the celery stalks with a sharp vegetable peeler and discard. Cut the stalks into 3 or 4-inch pieces.
Heat a large, oven-proof skillet on medium-high. Add the olive oil and butter and continue cooking until it starts to bubble, about 3-4 minutes. Stir in the garlic and cook 2-3 minutes until softened.
Place the celery pieces into the pan and pour the broth and wine over them. Add the salt. Bring to a boil.
Turn the heat down to medium and simmer uncovered for 20-25 minutes until the liquid is evaporated and the edges of the stalks brown just slightly.
Sprinkle the cheese on top of the celery. Place under the broiler for 2-3 minutes until the cheese is bubbly and browned. Remove from the oven.
Scatter the celery leaves on top. Season to taste with salt and pepper.Serve immediately.