Growing at the Speed of Life - A Year in the Life of My First Kitchen Garden

BRAISED CELERY HEARTS

This is a delicious way to enjoy celery hearts
as a side to any main dish.
SERVES 4

1 teaspoon olive oil
2 cups chopped sweet onions
3 tablespoons tomato paste
½ teaspoon dried oregano
2 cups low-sodium vegetable stock
(see page 288)
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 heads celery or 4 celery hearts
1 tablespoon chopped fresh parsley

Preheat the oven to 350°F.
Heat the oil in a skillet over medium-high.
Sauté the onion until golden, then add the
tomato paste. Continue cooking until the to­
mato paste darkens. Remove from heat, add
the oregano, stock, salt, and black pepper. Re­
turn to low heat and let it simmer while you
prepare the celery.
Cut the bottom 6 inches off the base of each
head of celery. Cut in half lengthwise. Re­
move the outer ribs until you get to the tender,
lighter-colored heart. Save the tops and trim
for salads and stocks.
Lay the hearts in a small ungreased baking
dish in one layer, and pour the tomato-onion
sauce over them until half covered. Cover the
dish and bake 35–40 minutes or until tender.
Serve the hearts whole on each of 4 hot din­

ner plates, and spoon the remaining sauce over

them. Sprinkle with the parsley and serve.

Per serving : 93 calories, 1 g fat, 0 g saturated fat, 20 g

carbohydrate, 3 g protein, 3 g dietary fi ber, 446 mg

sodium. Exchanges: 3 Vegetable

CELERIAC APPLE SALAD

You can use the heart of the celery without the

need to cook it as you would the root, which

has a more complex flavor and texture; well

worth a try.

SERVES 4

1 small celeriac (celery root), peeled and sliced

(yield 1½ cups)

2 small (or 1 large) red apples, cored and

chopped (yield 1½ cups)

4 leaves butter lettuce

For the Dressing

2 tablespoons rice vinegar

1 tablespoon nonaromatic olive oil

1 teaspoon Dijon mustard

½ teaspoon dried tarragon or 2 teaspoons

chopped fresh

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

Drop the celeriac slices into boiling water in a

medium saucepan. Bring back to a boil and

cook 3 minutes. Drain and run the celeriac

114 • GROWING AT THE SPEED OF LIFE