Braised Celery and Leeks

Last spring or summer I went on a soup kick, where I was eating soup for breakfast every day. This year, I seem to be on a 'veggie sides for breakfast kick'. I am over the rutabagas and carrots that I have been eating so much of, so today for a change of pace I tried this braised celery.

I will admit, again, that this is not your normal breakfast, but I did find it to be pretty satisfying with a big glass of milk. If you're not into weird veggie breakfasts, this dish would make a nice side to any sort of roast or grilled meat or fish.

Braised Celery and Leeks

1/2 tsp Butter
1/2 tsp Olive Oil
1 Small Leek, White and Light Green Parts Only, Halved Lengthwise and Thinly Sliced
4 - 5 Stalks Celery, Cut in 1-inch Pieces
1/4 Cup Broth, Stock, or Water (if you use water, add a pinch of salt)
1/2 tsp Corn Starch
1 Tbsp Broth, Stock, or Water
Freshly Grated Black Pepper

Heat the butter and olive oil in a small sauce pan over medium heat. Add the leeks and saute until beginning to soften, 3-4 minutes. Add the celery and saute another 5 minutes or so. Add the broth, stock, or water. Bring to a boil, reduce heat, and simmer until the celery is somewhat soft, but still retains some crunch, 5-7 minutes.

Stir together the corn starch and 1 Tbsp of broth, stock or water. Stir into the celery and cook for 1-2 minutes until the liquid is thickened and coats the celery nicely. Serve with plenty of fresh ground black pepper.


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