Braised Celery

Name: Braised Celery
Prep time: 15 min
Total time: 70 min
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; 2.5 cups low-sodium chicken broth; 0.25 cup extra-virgin olive oil

By

Martha Stewart Editors

Updated on June 12, 2017

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.