Braised Celery Hearts Recipe
Ingredients
| Celery | 2 Bunch (100gm) | |
| Chicken stock | 2 Cup (16 tbs) | |
| Whole wheat flour | 2 Tablespoon | |
| Water | 2 Tablespoon | |
| Salt to taste (depending on saltiness of stock) | ||
| Pepper | 1/8 Teaspoon | |
| Whole grain bread crumbs | 1/4 Cup (16 tbs) | |
| Unhulled sesame seeds | 2 Tablespoon | |
Directions
If celery is large, peel off several of the outside stalks.
Remove some of the tops and leaves.
Cut remaining hearts in half lengthwise.
Put into a skillet, add the stock, cover tightly and cook until celery is tender (approximately 20 minutes).
Preheat oven to 350°F.
Take out the celery and place in a buttered shallow baking dish.
Make paste of flour and water and stir into the juices in the skillet.
Add salt and pepper and cook until sauce is slightly thick.
Pour sauce over celery in the casserole, top with crumbs and sesame seeds and bake in preheated oven for 15 minutes.
Remove some of the tops and leaves.
Cut remaining hearts in half lengthwise.
Put into a skillet, add the stock, cover tightly and cook until celery is tender (approximately 20 minutes).
Preheat oven to 350°F.
Take out the celery and place in a buttered shallow baking dish.
Make paste of flour and water and stir into the juices in the skillet.
Add salt and pepper and cook until sauce is slightly thick.
Pour sauce over celery in the casserole, top with crumbs and sesame seeds and bake in preheated oven for 15 minutes.
Chef
