Creamy Keto Braised Celery – Triple It For the Holidays
Creamy Keto Braised Celery is a delicious side dish for any meal. It can easily be doubled or tripled for holidays or other parties.
In addition to high doses of vitamin K, folate, fiber, potassium, and B and C vitamins, celery boasts an abundance of antioxidants that protect against unwanted oxidative damage to our cells, blood vessels, and organ systems.
Creamy Keto Braised Celery Ingredients
- 1 bunch celery
- 1/2 yellow onion
- 1 tablespoon extra virgin olive oil
- 1 pinch red pepper flakes
- 1 cup low sodium chicken stock
- 1 tablespoon unsalted butter
- 1 tablespoon flour
- 1/4 cup whipping cream
- 2 tablespoons chopped fresh herbs (chives, rosemary, basil, oregano, etc.)
- salt and pepper to taste
Directions
- Cut celery into 2-inch pieces. Finely chop onions.
- Heat olive oil in a skillet over medium-high heat. Saute celery and onions until softened, 7-10 minutes.
- Add red pepper flakes and cook 2-3 minutes until fragrant.
- Add chicken broth and reduce heat. Simmer until celery is tender, 20-25 minutes.
- While celery is cooking, combine butter and flour into a paste.
- When celery is tender, whisk in the butter mixture until dissolved. Stir in cream and herbs. Cook until thickened, 1-2 minutes.
- Adjust seasoning as needed and serve.
Always use organic fruits and vegetables in these recipes.
Do you live in one of these Southern California Cities? Aguanga, Fallbrook, Hemet, Homeland, Lake Elsinore, Menifee, Murrieta, Temecula, Wildomar, or Winchester. If you do, you can use the local organic fruits and vegetables in our harvest deliveries for these recipes.
Other Great Recipes and Resources
- Fire Cider or Four Thieves Cider – Helps Keep Your Family Healthy
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- Ratatouille – Combination of Organic Summer Produce
- Butternut Squash Apple Casserole – Excellent Side Dish
- Cheddar Beet Risotto – Sweet and Creamy
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- Arugula Pomegranate Salad with Pineapple Vinaigrette
- Ginger Pear Butternut Squash Soup – A Twist On Traditional
Chef Audrey Humaciu created this recipe for Harvest2U.
Audrey is the Editor in Chef at That Recipe and VP of Creativity and Sarcasm at Munofore. When she’s not blogging about her eclectic interests from cooking and crafting to ornamental horticulture and the idiosyncrasies of the American language, she’s just your typical 40 something mom livin’ the life in the California burbs… without the minivan and overpriced coffee.
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