Sautéed Pickled Celery
Sirbarney
- Serves
- 4
This is a quick and easy side dish you can whip up in a matter of minutes. It truly celebrates celery! The celery has a light pickled flavor, then topped with a yummy, buttery, crunchy topping!
Ingredients
- 6 tablespoon apple cider vinegar
- 3 tablespoon granulated sugar
- 3 tablespoon amber agave nectar
- 2 tablespoon water
- 3 tablespoon butter, divided
- 8 ribs celery with leaves, cut into 1/4-inch slices
- 2 cloves garlic, minced
- 2 scallions, chopped
- 1/4 cup panko
- 2 teaspoon chopped fresh dill
- Add’l fresh dill for garnish
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This is a simple and tasty side dish. I followed the exact recipe which turned out well.
Expect the celery to lose its bright color fast due to the acid in the vinegar.
The combination of ingredients produced a complex flavor. The celery was soft but
still retained a pleasant crunch. The crispy Panko topping goes well with the celery.
This recipe will pair very well with a mild fish such as tilapia or a simple chicken recipe.
As an added bonus, I used the pan glaze left behind and made a vinaigrette by adding olive oil and balsamic vinegar.
Directions
- Step 1
In a small bowl, mix together the cider vinegar, granulated sugar, agave nectar and water; set aside.
- Step 2
In a large skillet, melt 2 tablespoons butter over medium heat. Add in the celery and cook for 1 minute. Add in the garlic and scallions and cook about 30 seconds. Lower heat to medium-low and add in the cider vinegar mixture. Stir to combine and cook until most of the mixture has been absorbed and reduced, approximately 4 minutes.
- Step 3
Meanwhile, melt the remaining 1 tablespoon butter in a small skillet over medium heat. Add in the panko and cook until it begins to lightly brown, stirring occasionally, approximately 1 - 2 minutes. Stir in the chopped dill.
- Step 4
To serve, using a slotted spoon, place celery mixture onto serving plate, top with panko mixture, garnish with dill and enjoy!