Recipe Archives->Vegetables->Braised Celery 02

Braised Hearts Of Celery With Parmesan
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 large pot of
simmering, 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 3/4 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.

Printable version: braised-celery02.txt.