|Celery hearts||2 , cut in half|
|Butter||2 Teaspoon (10 ml)|
|Chicken stock||500 Milliliter (2 cups)|
– In a saucepan filled with lightly salted boiling water, blanch celery for 5 minutes, then drain and set aside.
– In a skillet, melt butter and cook celery gently for 2 minutes. Fill half the skillet with chicken stock, season with salt, pepper, and nutmeg, then cover partially and braise for 15 minutes.