Sautéed Celery with Leeks & Mushrooms

Celery and mushrooms are pretty flavorless on their own, but with this combination of lemon, herbs and spices, these veggies are brought to life!

This makes a tasty side dish or can even be used as a turkey dressing when you’re looking for a bread-free alternative.

For the leek, use only the white portion and slice it in half lengthwise, then finely chop.  

Sauté the leeks and celery until tender then add the mushrooms.

Sautéed Celery with Leeks & Mushrooms

Marla Hingley

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Servings 4

Ingredients

  

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• 2 Tbsp olive oil
• 1 leek halved and thinly sliced
• 8 oz mushrooms quartered
• 6 stalks celery 1/2” thick sliced
• 1 Tbsp lemon juice
• 1 ½ tsp rosemary
• 1 tsp fresh sage chopped
• 2 Tbsp fresh Italian parsley chopped
• 2 Tbsp GF chicken or vegetable broth

Instructions

 

• In a large skillet heat the oil over medium heat and add the leek. Stir until tender, about 4 minutes, then add the celery and a pinch of salt. Cook another 5 minutes until celery is tender.
• Add the mushrooms and cook until they are lightly browned.
• Add the remaining ingredients and cook until the broth has been reduced by half.

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