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.