Go Back Email Link
+ servings
platter of celery amandine with lemon wedges

Home Run Celery Amandine

Course: Salad, Side Dish
Cuisine: French
Season: Bounty (August - October), Evergreen (April - July)
Dietary: Dairy-Free, Egg-Free, Gluten-Free, Vegetarian
Preparation: Fast + Easy, One Pot/One Pan
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4
With just a few handy ingredients and 10 minutes or less to the table, take a crack at the bat with this sautéed celery amandine. It is proof that celery is more than a bench player at your table.
Print Recipe

Ingredients

  • 1 small head garden fresh celery (about 3-4 stalks per person)
  • ¼ cup raw whole almonds
  • 4 cloves garlic, crushed and lightly chopped
  • 1 Tbsp. butter or ghee
  • 1 Tbsp. olive oil
  • 1 lemon, cut in wedges (optional)
  • salt and pepper to taste

Instructions

  • Wash and dry the celery and slice it ¼- ½“ inch thick on a sharp diagonal. (The diagonals look beautiful, but also expose more surface area for flavor.) Crush the almonds with the bottom of a glass or by tapping on them with a meat mallet to get rough pieces of mixed sizes. Crush and lightly chop through the garlic cloves. (Crushing the nuts and garlic makes more textural and visual interest than chopping.) Slice the lemon into 6-8 wedges and flick away any seeds you see.
  • Heat a skillet to medium-high heat. (6.5 or 7 on my induction cooktop.) When the skillet is hot, add the butter and olive oil. Add the celery to the pan and give it a shake to let the slices settle in.
  • Toss the nuts, garlic and salt and pepper to taste on top of the celery. Stir a few times while the celery just begins to soften and turn bright green, about 4-5 minutes. Remove it from the heat before you think you should. You'll enjoy this best if the celery retains is crunchy texture.
  • Serve with a lemon wedge, if desired. This is good served right out of the skillet, or at room temperature.

Notes

Make It Your Own:
For vegan option, replace the butter with cooking oil of your choice.
Give this exact treatment to sugar peas in their pod- just a flash in the hot skillet with the other ingredients makes another vegetable winner!
Omit the garlic if that's not for you.