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.  CeleryLeekSaute2

Sauté the leeks and celery until tender then add the mushrooms.CeleryLeekSaute3

Sautéed Celery with Leeks & Mushrooms
Prep time:
Cook time:
Total time:
Serves: 4
  • 2 Tbsp olive oil
  • 1 leek, halved and thinly sliced
  • 8oz mushrooms, quartered
  • 6 stalks celery, ½” 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
  1. 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.
  2. Add the mushrooms and cook until they are lightly browned.
  3. Add the remaining ingredients and cook until the broth has been reduced by half.



1 Comment

1 Trackback / Pingback

  1. Weekly Gluten-Free Menu Plan -- Celery

Leave a Reply

Your email address will not be published.


Rate this recipe: