Braised Celery

Celery finds its way into all kinds of dishes, but we rarely appreciate the stalks on their own. Get to know this vegetable anew by braising it with thyme in this easy, five-ingredient dish.

  • Prep:
  • Total Time:
  • Servings: 10

Photography: Martyn Thompson

Source: Martha Stewart Living, November 2015


  • 2 large heads celery, outer stalks removed
  • Coarse salt and freshly ground pepper
  • 4 to 6 large sprigs thyme
  • 6 tablespoons unsalted butter, cut into small pieces
  • 2 1/2 cups low-sodium chicken broth
  • 1/4 cup extra-virgin olive oil


  1. Preheat oven to 375 degrees, with rack in upper third. Cut each head of celery in half lengthwise, and peel larger stalks with a vegetable peeler. Trim 1/4 inch from bases (keeping heads intact), then trim tops so each half is about 12 inches long. Arrange celery in a single layer, cut-sides up, in a 9-by-13-inch baking dish. Season generously with salt and pepper; scatter with thyme and dot with butter. Pour in broth and oil.

  2. Cover with parchment-lined foil. Bake until celery is knife-tender, 40 to 45 minutes. Turn oven to broil; remove foil. Spoon juices over celery and broil until lightly charred in spots, 5 to 10 minutes. Serve.


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