Braised Celery With Thyme and White Wine Recipe
"Inspired by the French method of cooking duck or chicken confit, in which the meat stews slowly in its own fat, this recipe simmers celery in a classically French sauce, with white wine, stock, shallots and herbes de Provence The celery is first blanched in heavily salted water, which jumpstarts the cooking process and seasons the stalks from the inside-out, then it’s roasted in liquid until submissive and silky, with a texture reminiscent of roasted fennel Once the celery is tender, the liquid is reduced on the ..."
INGREDIENTS
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Kosher salt
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2 heads fresh celery (about 2 pounds)
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1 1/2 cups chicken stock or vegetable stock
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3/4 cup dry white wine
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1/2 cup extra-virgin olive oil
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2 medium shallots, peeled and thinly sliced into rounds
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12 fresh bay leaves
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8 fresh thyme sprigs
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4 garlic cloves, peeled and thinly sliced
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2 tablespoons whole black peppercorns
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1 tablespoon dried herbes de Provence
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6 tablespoons unsalted butter (3/4 stick), diced
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Small sprigs of fresh parsley or finely chopped parsley leaves, for garnish
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