Think outside the stalk! Celery has usually been relegated to the crudité platter or stuffed with peanut butter and has not received the recognition it deserves as a cooked vegetable. I think the reason many people do not enjoy vegetables more is because they don’t know how to prepare them in interesting ways.

This recipe is easy and is a tasty addition to almost any meal. You may peel any large, tough stalks with a potato peeler if you find them too fibrous. Who knew?


2 Tbsp. extra-virgin olive oil

4 cups diagonally sliced celery (1-inch pieces)

1/2 cup coarsely chopped red onion

4 cloves garlic, chopped

1 (14-ounce) can fire-roasted diced tomatoes, including juice

2 tsp. miso

3 Tbsp. white wine

3 Tbsp. chopped flat-leaf parsley

1 tsp. fresh thyme leaves

Salt and freshly ground black pepper to taste

Parsley sprigs for garnish


1. In a sauté pan, heat the oil over medium heat until it shimmers. Add the celery and onion. Cook and stir for eight minutes, then add the garlic and cook for another two minutes.

2. In a cup, mix the miso with the white wine until it is smooth. Add it to the pan along with the tomatoes, chopped parsley, and thyme.

3. Reduce the heat to low and continue to cook for about another three minutes, until the liquid is slightly reduced. Add salt and freshly ground black pepper to taste. Taste the celery to make sure it’s cooked as much as you like. Personally, I prefer a bit of crunch.

4. Garnish with parsley sprigs.