Braised Celery

• 4 small bunches of celery, about 2 pounds
• 1 tablespoon butter
• 1/4 cup finely chopped onion
• Salt to taste if desired
• Freshly ground pepper to taste
• 3/4 cup fresh or canned chicken broth

1. Neatly trim the bottom of each bunch of celery, making it clean and smooth.
2. Cut off the celery bunches about 4 inches from the bottom.
3. Save the leafy portion for other uses.
4. Using a swivel-bladed vegetable knife, scrape the outside stalks, rinse well and drain.
5. Boil enough water in a pan to cover the celery bases when they are added.
6. Add the celery and simmer 5 minutes.
7. Drain.
8. Heat the butter in a skillet large enough to hold the celery bunches compactly in one layer.
9. Sprinkle with onion and add the celery.
10. Sprinkle with salt and pepper and add the broth.
11. Bring to a boil and cover tightly.
12. Simmer until tender, about 15 to 20 minutes.

bunches of celery, butter, onion, salt, freshly ground pepper, chicken broth

Taken from cooking.nytimes.com/recipes/10634 (may not work)