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Ingredients

2 tablespoons unsalted butter, at room temperature

1 head celery (about 1 3/4 pounds)

1 large shallot or 1 small yellow onion, finely minced (about 1/4 cup)

1 1/2 teaspoons finely chopped fresh thyme or 1/2 teaspoon dried

Coarse salt and freshly ground black pepper

1/4 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)

1/3 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

Description

Molly Stevens' Braised Celery Recipe - Take A Dish Of Celery Segments Topped With A Dose Of Sauteed Aromatics (celery Hearts, Shallots, And Thyme), And A Bit Of Broth. Slowly Cook It All Down Under A Roof Of Tinfoil Until It Is Nice, Moist, And Tender -

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