Braised hearts of celery with Parmesan

Braised hearts of celery with Parmesan

Total time: 1 hour, 15 minutes to 1 hour, 45 minutes

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

PREPARE IT:

1. 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.

2. Blanch the celery hearts in a big pot of simmering, well-salted water for 10 minutes. Don't let the water boil too hard, or the celery will start to break apart.

3. 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.

4. 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 three-fourths teaspoon salt, or to taste.

5. Cover the dish tightly with aluminum foil and bake until the celery is meltingly tender, about 1 to 1 1/2 hours.

6. 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.

Each serving: 49 calories; 2 grams protein; 5 grams carbohydrates; 1 gram fiber; 2 grams fat; 1 gram saturated fat; 6 mg. cholesterol; 343 m. sodium.

Bon Appétit!

Celery root gratin

Gratins are fantastic with potatoes, but also with the more uncommon celery root, or even a mix of root vegetables.

Total time: 1 hour, 10 minutes

Servings: 8 to 10

1 cup turkey stock or chicken broth

2 cups heavy cream

2 large celery roots (about 1 1/2 pounds each)

1 tablespoon coarse-grain Dijon mustard

1 tablespoon smooth Dijon mustard

1 teaspoon sea salt, or to taste

Freshly ground white pepper to taste

1 cup finely shredded Gruyère cheese

1. In a large pot, bring the stock or broth and cream to a gentle simmer over medium heat. With a sharp chef's knife, trim the ends off the celery root and remove the peel, carving with the shape of the bulb to retain the curve. Cut each bulb lengthwise into quarters. Add to the pot, cover and cook, turning occasionally, until the pieces are just tender, 20 to 30 minutes.

2. Heat the oven to 350 degrees. Remove the pot from the heat. Using a slotted spoon or tongs, transfer the celery roots to a cutting board (reserving the liquid in the pot) and let the pieces sit until cool enough to handle. Cut them into one-fourth-inch-thick slices.

3. Layer the slices in a 10-inch gratin or other baking dish, overlapping them slightly. Bring the liquid in the pot to a boil so that it thickens a bit, then whisk in the mustards, salt and pepper to taste. Pour the mixture evenly over the celery root, covering it completely. Sprinkle the cheese evenly over. Bake 35 to 40 minutes, until the liquid is bubbly and the cheese is melted. Serve hot.

Each of 10 servings: 265 calories; 7 grams protein; 13 grams carbohydrates; 2 grams fiber; 22 grams fat; 13 grams saturated fat; 77 mg. cholesterol; 483 mg. sodium.

Bon Appétit!