1                  Celery Head

2oz.             Onion, small dice

1 tsp.           Garlic

1 oz.           Whole Butter

2 sprigs       Thyme, fresh

8                  Basil leaves, fresh

2 fl. oz.      White wine

1 pt.            Chicken Stock

TT                S/P

As Needed  Olive Oil


1. Trim the outer ribs of celery leaving on the heart. Trim the room slightly but leave the head together. Trim the head to about 6 inches and in half lengthwise.


2.  Sauté onions and garlic in the butter and oil without coloring, just until tender. Add celery quarters to the pan and saute while being sure to turn as needed, not to often.


3. Add thyme, basil, wine and stock. Bring to a boil, reduce to a simmer, cover and bake in an oven preheated to 350 F. till tender, about an hour.


4. Remove celery and place to side. Reduce cooking liquid on the stove top until it thickens. Adjust seasonings and return celery to the pan to reheat. Serve celery with appropriate potion of sauce.



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