Oil-Slow-Cooked Celery
Silky, tender celery slow-cooked in olive oil with garlic and herbs for a simple, flavorful, and diabetes-friendly side dish. This recipe transforms humble celery into a luxurious, nutrient-rich option that’s low in carbs and high in healthy fats, perfect for balanced meals.
Ingredients
- 1 large bunch of celery about 8-10 stalks, trimmed and cut into 3-inch pieces
- 1/3 cup olive oil or enough to generously coat the celery
- 2-3 garlic cloves thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- A few thyme sprigs or bay leaves Optional
Instructions
- Preheat your oven to 275°F (135°C).
- Arrange the celery pieces in a single layer in an oven-safe dish or skillet. Add the sliced garlic, salt, pepper, and thyme/bay leaves (if using).
- Pour the olive oil over the celery, ensuring each piece is well coated. If needed, add more oil to prevent the celery from drying out.
- Cover the dish tightly with foil and place in the oven. Slow-cook for 2-3 hours until the celery is soft and silky, and the edges are lightly caramelized.
- Remove from the oven and let it cool slightly. Store covered (in its oil) until ready to serve.