Braised Celery with Parmesan
- Preparation Time10 mins
- Cooking Time15 mins
- Serves4
- DifficultyEasy
1 head celery with leaves, ribs separated
250ml chicken stock, low-sodium tinned or homemade, or water
2 Tbsp extra-virgin olive oil
8 to 12 whole cloves garlic, peeled
1/2 tsp celery seeds, optional
1 sprig thyme, optional
Salt
Freshly ground black pepper
2 Tbsp freshly grated Parmesan
1) Peel the tough, fibrous layers from the outer celery ribs. Split the ribs lengthwise and cut into 5- to 7.5cm long pieces. Chop 2 tablespoons of the celery leaves, save the rest for other uses; they are great in salads.
2) Put the celery, broth, olive oil, garlic, celery seeds, and thyme in a medium skillet. Season with salt and pepper. Bring the liquid to a boil over high heat, and then adjust the heat to maintain a gentle simmer. Place a circle of parchment paper directly on the vegetables or set a lid slightly ajar on the skillet. Cook until the celery is tender but not mushy, about 15 minutes. Transfer the vegetables to a serving dish, and reduce the cooking liquid to a saucy glaze. Remove the thyme sprig, and pour the cooking liquid over the celery, sprinkle with the cheese, and serve.
2) Put the celery, broth, olive oil, garlic, celery seeds, and thyme in a medium skillet. Season with salt and pepper. Bring the liquid to a boil over high heat, and then adjust the heat to maintain a gentle simmer. Place a circle of parchment paper directly on the vegetables or set a lid slightly ajar on the skillet. Cook until the celery is tender but not mushy, about 15 minutes. Transfer the vegetables to a serving dish, and reduce the cooking liquid to a saucy glaze. Remove the thyme sprig, and pour the cooking liquid over the celery, sprinkle with the cheese, and serve.
