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