I love the flavor of celery but hardly ever use it in anything other than the base of a sauce or soup with some onion and carrots … or raw with peanut butter. This dish not only puts celery front and center but couldn’t be easier to whip up. And now you’ll have something to do with that half bunch of celery in the back of the veggie drawer?
Cut eight to 10 celery stalks into 2-inch pieces. In a large frying pan over medium heat, saute a chopped shallot in 1 tablespoon of butter for two minutes, add the cut celery and continue to cook for another few minutes.
Add 1/2 cup of chicken stock, cover and simmer for five minutes. Uncover and leave on medium-low heat for another 10 to 15 minutes or until the celery is tender. Salt and pepper to taste and douse with grated parmesan.