Braised Celery & Heirloom Carrots

Sometimes seemingly ordinary foods can become extraordinary with a little inspiration.

Braised Celery with Heirloom Carrots

Serves 2


  • 3 celery stalks, with outer skin peeled off, cut into three-inch segments (reserve the leaves for garnish)
  • 4 heirloom carrots peeled and cut into three- inch segments
  • 1 T. vegan butter
  • 3 T. onion or shallot minced
  • 1 clove garlic minced
  • 1 sprig of fresh thyme plus a second sprig for garnish
  • 1 cup of vegetable broth
  • ¼ c. white wine
  • Salt and pepper to taste
  • 1/2 lemon
  • 2 c. cooked brown rice


  • Flat leaf Italian parsley chopped
  • Leaves of the celery stalk chopped
  • 2 T. toasted pecans
  • Fresh thyme


  1. Heat butter on low-medium heat until melted.  Add garlic and butter and sauté for 2-3 minutes until they become fragrant.
  2. Turn up the heat to medium high and add carrots and celery. Heat for 1-2 minutes.
  3. Add broth and wine. Bring to a boil for 2 minutes until alcohol is burned off.
  4. Add fresh sprig of thyme.
  5. Reduce heat and simmer on low until vegetables are fork tender.
  6. Taste and add salt or pepper if needed. Remove from heat.  Remove thyme sprig and squeeze fresh lemon on vegetables.  Stir through and serve on top of brown rice.
  7. Garnish with parsley, celery leaves, toasted pecan and fresh thyme.

braised celery and heirloom carrots