Ingredients
Scale
- 2 heads celery (about 2 pounds)
- 1.5 cups chicken stock (or vegetable stock)
- 0.75 cups white apple vinegar
- 0.5 cups extra-virgin olive oil
- 2 medium shallots
- 12 bay leaves
- 8 sprigs fresh thyme
- 4 cloves garlic
- 2 tablespoons whole black peppercorns
- 1 tablespoon dried herbes de Provence
- 6 tablespoons unsalted butter (optional)
- Fresh parsley or celery leaves (for garnish)
- 1 teaspoon kosher salt
Instructions
- Wash the celery thoroughly and cut each head into thirds or quarters.
- In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped shallots and minced garlic; sauté until translucent.
- Stir in bay leaves and black peppercorns; cook for another minute.
- Add chopped celery to the pot along with chicken stock and white apple vinegar. Bring to a gentle simmer.
- Add fresh thyme sprigs and season with salt. Cover and braise on low heat for about 60 minutes until tender.
- Remove from heat; stir in unsalted butter if desired. Taste and adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 3g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg