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Medley of braised celery, peas and other green vegetables

A beautiful photograph of a head of celery and an onion on a dark wooden board.
Having come back from the supermarket with a large ham for roasting and lots of vegetables (including two lovely heads of celery) I knew that I wanted to try at least one new recipe this week, hopefully two or more.

I put the ham into the oven to roast and the wonderful late afternoon aroma from the oven must have been an inspiration because I started by searching for a braised celery recipe and it sort of snowballed from there. By the time I served this alongside the ham and a couple of Cornish new potatoes, it had developed into a delicious vegetable side dish that will be repeated often in the future.

Coming up soon: more of the roast ham in gammon & egg noodle soup.


  • 1 knob of butter
  • olive oil
  • 1 heaped teaspoon flour
  • 400 ml chicken or vegetable stock
  • 1 whole leek, sliced in rounds and rinsed
  • 4 spring onions (scallions), finely sliced
  • 400g fresh or frozen peas (thawed)
  • sea salt and freshly ground black pepper
  • Teaspoon dried flat leaf parsley
  • juice of 1 lemon or lime


  1. In a large pan or wok, heat the butter over a medium heat then a slug of olive oil.
  2. Add the flour and stir then slowly pour in the stock.
  3. Turn up the heat and add the celery, spring onions, peas and any other green vegetables you have to hand.
  4. Add the flat leaf parsley, put the lid on and simmer for 30-40 minutes or until the vegetables are tender.
  5. Check and adjust the seasoning and squeeze in a little lime or lemon juice.
  6. Serve immediately.


  • I’m tempted to add more stock next time and serve it as a soup.
  • You could start off by frying some bacon/lardons in the pan.
  • I’ll be be trying other seasonal vegetables in the coming months, chicory, fennel, green beans, cabbage, red cabbage, brocolli, spinach… it’s a great way of using up both frozen veg and veg that’s been reduced for a quick sale.
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