30 minutes
A savory and tender braised celery dish cooked with onions, thyme, and broth.
Celery, trimmed and cut into pieces
0 oz
tablespoons
Small Onion, thinly sliced
each
sprigs
cups
to taste
1. Prepare the Celery
Trim the ends of the celery and cut the stalks into manageable pieces.
2. Cook Onion and Thyme
Heat olive oil in a heavy pan over medium heat. Add thinly sliced onion and thyme sprigs to the pan, cooking gently for about five minutes until the onions are slightly browned and softened.
3. Brown the Celery
Add the prepared celery pieces to the pan and let them brown, stirring occasionally, for about five to seven minutes.
4. Braise with Broth
Pour chicken broth into the pan, cover with a lid, and let the mixture simmer until the celery becomes tender.
5. Season and Serve
Once the celery is tender, reduce the sauce if necessary by cooking uncovered until it reaches the desired thickness. Season with salt to taste and serve.
Sauté diced onions or shallots with garlic in butter and olive oil for a flavorful base.
Cover the pan and braise slowly over low heat, adding more liquid if needed.
Look for the freshest celery with crisp, firm stalks and vibrant green leaves.
Use a good-quality chicken or vegetable broth and a splash of white wine, letting the alcohol cook off.
Add fresh herbs like thyme or bay leaves during braising to impart a subtle, aromatic undertone.
Comments (0)