IMG_7213I can’t quite understand why people don’t like celery. It’s so versatile.  It’s the back bone of a good stew. It’s a crunchy snack.  It even has it’s own built in cream cheese/peanut butter channel. What isn’t there to love? (Actually, I did some research.  This article is good, comments are even better)

Will this dish soften even the hardest of celery haters? Maybe. Maybe not.  Is it an underrated star in the GHCC? Yes.


It’s more of a side dish kind of malarky but as a light lunch with something carby or salady it was perfect. The crisp and crunchy hearts soften in the stock and turn sweet and glistening.

Good. Actually, brilliant.

Piss easy. Prep your celery hearts by slicing them in half and then fry them off until “lightly browned”. Season and simmer in stock until soft. This can take a little time.


Make again?
A thousand times yes.

Learn anything new?
Not really. It’s pretty bog standard, although probably the best way to ever cook celery. Ever. In the history of celery.

The GHCC is fond of dripping.  I used butter.  Stock type isnt specified so we used a vegetable stock cube.  We cut down the recipe for two people using two whole hearts.

Score (out of 10)
Yes. 10 out of 10 for celery lovers.

This recipe can be found on page 49. You can read more about this challenge by clicking here.


2 thoughts on “Good Housekeeping’s Cookery Compendium Challenge: Day 1: Braised Celery Hearts

  1. Laura says:

    Interesting. I’ve nothing against celery myself – I’ve even dared take it into uni before where I’ve eaten it as a snack, smothered in peanut butter, amongst the glares and snide remarks of celery haters. Plus, celery makes you feel so healthy.

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