If you've ever thought celery was just crunchy stuff, try braising it. It's easy and it tastes (and smells) delicious.
Heat the butter or oil in a frying pan and cook the onion for 5 minutes over a medium heat, until it's starting to turn golden.
Add the celery and fry for 5 minutes more, until it is slightly browned at the edges.
Pour in the stock, season with salt and black pepper, and cover the pan.
Simmer gently for 20 minutes, until the celery is almost tender.
Take the lid off and increase the heat for a few minutes so that the liquid reduces and become slightly syrupy.
Serve the celery with the juices poured over and sprinkled with the parsley.
25g butter or veg oil
1 medium onion, peeled & sliced
1 head celery, trimmed & cut into 3-inch pieces
200ml veg stock
1 tbs chopped parsley