• Cooking Time: 60
  • Servings:
  • Preparation Time: 10



  • 1/2 head Celery
  • 2oz Onion, diced
  • 1 teaspoon Garlic, minced
  • 1 oz Butter
  • Olive oil
  • 1 sprig Fresh Thyme
  • 4 leaves Fresh Basil
  • 1/4 cup White wine
  • 2 cup Chicken stock


  • Preheat oven to 350 degrees.
  • Trim outer rubs from celery head, leaving only the tender hearts. Trim the head to 6 inch lengths. Trim the roots slightly, leaving each head together. Cut each head lengthwise into quarters.
  • Saute onions and garlic in butter and olive oil, until tender.
  • Add celery quarters to the pan and saute, turning occasionally.
  • Add thyme, basil, white wine and chicken stock. Bring to a boil and reduce to a simmer.
  • Cover and braise in the oven until tender, about 1 hour.
  • Remove celery and reserve. Reduce the cooking liquid on the stove top until it thickens.
  • Return celery to the pan and reheat.

Categories: Dinner  Side Dish  Vegetable 
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