Braised Celery Hearts
|Celery stalks||6 (Large Outer Stalks Of Heads Removed)|
|Boiling water||2 Cup (32 tbs)|
|Green onions||1⁄2 Cup (8 tbs), finely chopped|
|Carrots||1⁄2 Cup (8 tbs), finely chopped|
|Chicken stock||1 Cup (16 tbs)|
|Freshly ground pepper||1⁄4 Teaspoon|
|Parsley||2 Tablespoon, finely chopped|
Split each head of celery in half lengthwise.
Trim each off about 6"-7" from the base.
Clean under running water.
Simmer the hearts for 10 minutes in boiling, unsalted water.
Lay the hearts in a single layer in a flat baking dish.
Sprinkle them with the chopped onions and carrots.
Pour on the stock and sprinkle lightly with salt and pepper.
Cover the dish tightly and bake in a 350-degree oven 30 minutes or until the celery is tender.
Remove the celery to a warm platter.
Combine the butter and flour to form a paste.
Place the stock over a medium heat and gradually add the butter and flour paste to the stock, stirring to prevent lumps.
Pour the sauce over the celery hearts.
Garnish lavishly with the parsley.
Calories 56 Calories from Fat 24
% Daily Value*
Total Fat 3 g4.1%
Saturated Fat 1.4 g7.2%
Trans Fat 0 g
Cholesterol 6.6 mg2.2%
Sodium 265.5 mg11.1%
Total Carbohydrates 7 g2.2%
Dietary Fiber 1.4 g5.7%
Sugars 2 g
Protein 2 g3.9%
Vitamin A 53.7% Vitamin C 18.9%
Calcium 3.6% Iron 4.4%
*Based on a 2000 Calorie diet