Butter braised celery with preserved lemon dressing

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How to make Butter braised celery with preserved lemon dressing

  • Yield : 6
  • Prep Time : 0:20
  • Cook Time : 0:15
  • Total Time : 0:35

Ingredients

  • 1 bunch celery
  • 25g butter
  • 1/4 cup pecans, roughly chopped
  • 2 tablespoons pepitas
  • 1 baby fennel, thinly sliced (fronds reserved)
  • 1 green onion, thinly sliced
  • 1/3 cup fresh flat-leaf parsley leaves
  • 2 tablespoons cider vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon finely chopped preserved lemon rind (see notes)

Method

  • Step 1 Trim celery, reserving pale green leaves (see notes). Thickly slice celery.
  • Step 2 Melt butter in a frying pan over medium heat. Cook celery, tossing occasionally, for 2 minutes. Add 2 tablespoons water. Cook, tossing, for 10 minutes or until celery is just tender and liquid has almost evaporated. Add pecans and pepitas. Cook, tossing, for 1 minute. Set aside for 5 minutes to cool slightly.
  • Step 3 Meanwhile, combine fennel, onion, parsley, reserved celery leaves and fennel fronds in a large bowl. Using a fork, whisk vinegar, oil and lemon rind in a small bowl.
  • Step 4 Toss celery mixture through fennel mixture. Drizzle with dressing. Season with salt and pepper. Serve.

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