Braised Celery with Crunchy Bread Crumb Topping

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

note: Heidi note: do your best to get all the strings out of the celery - or else you will end up with tender celery streaked with strong, stringy fibers.

2 tablespoons unsalted butter, at room temperature

1 head celery (about 1 ¾ pounds)

1 large shallot or 1 small yellow onion, finely minced (about ¼ cup)

1 ½ teaspoons finely chopped fresh thyme or ½ teaspoon dried

Coarse salt and freshly ground black pepper

¼ cup dry white wine or dry white vermouth

1 cup chicken stock, homemade (page 448) or store-bought (hs note: I used a veg. stock)

⅓ cup freshly grated Gruyere, or half Gruyere and half Parmigiano-Reggiano

3 to 4 tablespoons fresh bread crumbs made from day-old rustic white bread

Directions at 101cookbooks.com

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