Braised Celery (Irish)

Celery rarely gets star billing, but in this old Irish recipe it earns every bit of it.

Chunked celery goes into a casserole dish topped with chopped bacon, onion, and parsley, then gets doused in stock and dotted with butter before a long, covered bake in the oven.

The celery turns silky and almost sweet, soaking up the smoky bacon drippings and rich stock until every bite is layered with savory flavor.

This is the kind of unfussy cooking that Irish grandmothers have been turning out for generations, and there’s a reason it endures.

Brilliant alongside a Sunday roast, bangers and mash, or a thick-cut lamb chop.

Kitchen Tips

• Use the whole head of celery, including the paler inner stalks and leaves. The tender hearts add sweetness and the leaves bring a fresh, herbal note.
• Don’t skimp on the stock. The celery should be about half-submerged so it braises rather than dries out.
• Uncover the dish for the last ten minutes if you want the top to get lightly golden and the bacon to crisp up a touch.