Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Braised Celery By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Photo: Martyn Thompson Prep Time: 15 mins Total Time: 1 hrs 10 mins Servings: 10 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. Ingredients 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 ½ cups low-sodium chicken broth ¼ cup extra-virgin olive oil Directions 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. 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. Print