Braised Celery

1. 1

   Remove the tough outer stalks of: 1 head of celery.

2. 2

   Trim the root end close to the bottom of the stalks and cut off the leafy tops.

3. 3

   Pull off the outer stalks to expose the pale green heart.

4. 4

   Cut the group of stalks at the heart in half lengthwise, and then in half again as wedges.

5. 5

   Line up all the stalks and cut in half crosswise.

6. 6

   Into a heavy pan over medium heat, pour: 2 tablespoons olive oil.

7. 7

   Add: 1 small onion, sliced thin, 2 or 3 thyme sprigs.

8. 8

   Cook for 5 minutes.

9. 9

   Add the celery.

10. 10

    Cook for 5 to 7 minutes, until the onions and celery have browned a little.

11. 11

    Season with: Salt.

12. 12

    Add: 1 cup chicken or beef broth.

13. 13

    Bring to a boil.

14. 14

    Lower the heat to a simmer.

15. 15

    Cover the pan and cook until the celery is tender.

16. 16

    The sauce should be thick and coat the celery; if not, uncover the pan, raise the heat, and reduce the liquid as much as needed.

17. 17

    Taste for salt and serve.

18. 18

    For a milder dish, blanch the celery for 7 minutes in salted boiling water before browning it with the onions.

No additional tips available.