Steps
- Trim and wash 1 bunch of celery, discarding the leaves. Slice the stalks diagonally into 1in / 2.5cm pieces.
- Melt 2 tablespoons of butter in a large lidded nonstick skillet over medium heat. Add the celery, 1 small finely diced onion, 1½ teaspoons of dried parsley, ½ teaspoon of fine sea salt, and ¼ teaspoon of ground black pepper.
- Cook for about 7 minutes, until the onion is translucent and the celery starts to soften. Add ½ cup of chicken broth and bring to a gentle boil.
- Reduce to medium heat, cover, and simmer for 7 minutes. Uncover and cook for about 5 minutes, until the liquid evaporates and the celery is tender. Adjust the seasoning.