- 8 stalks celery, rinsed and trimmed, leaves chopped and reserved
- 1 tablespoon unsalted butter
- Pinch kosher salt
- Pinch freshly ground black pepper
- 1/2 cup good quality beef stock or broth
Peel any of the fibrous outer stalks of celery with a vegetable peeler and slice into 1-inch pieces on the bias.
Heat the butter in a 10-inch saute pan over medium heat. Once melted, add the celery, salt and pepper and cook for 5 minutes until just beginning to soften slightly. Add the beef broth and stir to combine. Cover and reduce the heat to low. Cook until the celery is tender but not mushy, approximately 5 minutes. Uncover and allow the celery to continue to cook for an additional 5 minutes or until the liquid has been reduced to a glaze. Transfer to a serving dish and garnish with the reserved leaves.
Recipe courtesy of Alton Brown, 2008