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Braised Celery

A braised celery dish simmered in stock with nutmeg and seasoning, finished with roux and served with buttered toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Celery and nutmeg match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,331 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Braised Celery

Ingredients

Directions

Prepare the celery

  1. Trim celery to about 6 inches in length.

  2. Parboil celery in water with salt for 10 minutes.

  3. Drain celery in a cloth or sieve.

Braise

  1. Place celery in a stewpan with stock-broth, nutmeg, and seasoning.

  2. Boil gently for 1 hour.

  3. Remove celery from the stewpan.

  4. Drain the celery on a cloth.

Make the gravy and serve

  1. Add roux to the gravy.

  2. Boil the gravy for a few minutes.

  3. Place the celery in a hot dish.

  4. Strain the sauce over the celery.

  5. Garnish the celery with small pieces of well-buttered toast.

  6. Serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Celery + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together1,331 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Celery
Forms the main body of the dish and becomes tender during long gentle simmering.
Stock-broth
Provides the liquid that braises the celery and forms the base of the gravy.
Roux
Thickens the cooking liquid into a smooth gravy as it boils.

The step that matters

Boil gently for 1 hour. A gentle simmer lets the celery soften through without breaking apart or turning mushy, while a hard boil can damage its texture and make the braising liquid cloudy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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