Braised Celery

Directions

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.