Savory Thyme-Braised Celery Hearts

1. Prep the Celery

Discard the tough outer stalks and trim the root end of the celery. Remove the leafy tops and separate the outer stalks to reveal the tender, pale green heart. Slice the heart lengthwise into halves, and then into wedges. Take the remaining stalks and cut them in half across.

2. Brown the Aromatics

In a heavy pan, warm 2 tablespoons of olive oil over medium heat. Add the thinly sliced onion and fresh thyme sprigs to the pan. Sauté them for about 5 minutes until they start to soften and become fragrant.

3. Brown the Celery

Introduce the celery wedges and halves to the pan. Continue to cook for another 5 to 7 minutes, allowing the onions and celery to slightly brown and caramelize.

4. Season

Sprinkle the mixture with salt to enhance the flavors.

5. Braise

Pour in the broth—either chicken or beef, according to your preference. Increase the heat to bring the mixture to a boil.

6. Simmer for Tenderness

Once boiling, lower the heat to maintain a gentle simmer. Cover the pan and let the celery cook until it reaches a tender consistency.

7. Reduce the Sauce

If you find the sauce too thin, remove the lid, turn up the heat, and let the broth reduce until it thickly coats the celery.

8. Final Seasoning

Give the dish a final taste and adjust the salt as needed to suit your palate.