Braised Celery with Thyme and White Wine

cooking.nytimes.com

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Kosher salt

2 heads fresh celery (about 2 pounds)

1½ cups chicken stock or vegetable stock

¾ cup dry white wine

½ cup extra-virgin olive oil

2 medium shallots, peeled and thinly sliced into rounds

12 fresh bay leaves

8 fresh thyme sprigs

4 garlic cloves, peeled and thinly sliced

2 tablespoons whole black peppercorns

1 tablespoon dried herbes de Provence

6 tablespoons unsalted butter (¾ stick), diced

Small sprigs of fresh parsley or finely chopped parsley leaves, for garnish

Directions at cooking.nytimes.com

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