8 - 12 ribs celery, cut into 1-inch (2 cm) pieces
1/2 cup (125 ml) chicken or vegetable broth
1/2 cup (125 ml) dry white wine
1 shallot, finely chopped
2 Tbs (30 ml) olive oil
Salt and freshly ground pepper to taste
1/4 cup (60 ml) chopped walnuts
Place the celery in a large shallow pot and add the broth and
wine.
Drizzle with olive oil, sprinkle with the shallots, and season
with
salt and pepper. Bring to a boil over moderate heat. Reduce
the heat
and simmer covered for 20 to 30 minutes, or until the celery
is
tender. Serve garnished with chopped walnuts. Serves 4 to 6.
