8 stalks of celery
2 cups unsalted chicken or vegetable stock
1 bay leaf
1/8 tsp dried thyme
1/3 cup heavy cream
Salt and pepper

Cut celery crosswise into 4 inch pieces. Place in a large skillet over medium heat – add chicken or vegetable stock, bay leaf and thyme. Bring to simmer, cover and cook until celery is tender, about 10 minutes. Uncover skillet, remove celery to a platter and keep warm. Raise heat to high, add heavy cream, and cook, stirring occasionally, until liquid is reduced to a slightly thickened sauce. Season to taste with salt and pepper. Arrange celery pieces in a spiral, rounded side down, on the platter. Spoon the sauce over the middle of the celery pieces. Serve immediately. Makes 6 servings.

source: From Asparagus to Zucchini