Braised Hearts Of Celery With Parmesan
Total time: 1 hour, 15 minutes to 1 hour, 45 minutes
Servings: 6 to 8
Butter
3 whole bunches celery or 3 celery hearts
Salt
1 leek, white part only, trimmed but left attached at the base
1 cup veal or chicken stock
1/4 cup finely grated Parmigiano-Reggiano
Heat the oven to 350 degrees. Butter a medium (about 12-inch-by-9-inch) gratin
dish. If using whole celery bunches, remove the tough outer stalks and trim the
dark, dried out parts of the base, leaving enough of the base that the stalks
will hold together. Trim the tops so the bunch is about 5 to 6 inches long; set
the trimmed tops aside for another use. Blanch the celery hearts in a big pot
of simmering, well-salted water for 10 minutes. Don't let the water boil too
hard, or the celery will start to break apart. Cut the leek in quarters
lengthwise, leaving it attached at the base, and rinse away any sand under cold
running water. Slice the leek finely into crosswise strips and scatter across
the bottom of a well-buttered gratin dish. When the celery hearts are cool
enough to handle, cut each bunch in half lengthwise and arrange in the gratin
dish. Pour over the stock. If necessary to thoroughly moisten the leeks add a
little more stock or water (the leeks should be moist but not swimming in
liquid; the celery should be mostly above the liquid). Season with three-fourths
teaspoon salt, or to taste. Cover the dish tightly with aluminum foil and bake
until the celery is meltingly tender, about 1 to 1 1/2 hours. When the celery
is done, remove the foil and carefully pour the broth through a strainer into a
small saucepan and add the grated cheese. Place the saucepan over high heat to
reduce the broth to a glaze, about 5 minutes. Pour this over the celery and
serve.
Each serving: 49 calories; 2 grams protein; 5 grams carbohydrates; 1 gram
fiber; 2 grams fat; 1 gram saturated fat; 6 mg. cholesterol; 343 m. sodium.
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