Friday, November 14, 2008

Braised Celery

adapted from 101 Cookbooks

I kind of hate celery.  I chose this recipe in an attempt find a way to make it that I would like. This is a very flavorful side dish that is delicious.  

1 Tbsp Butter
2 heads Celery
1 large Shallot (or one medium yellow onion) finely minced
1/2 tsp Thyme
1/2 tsp Salt
1/2 tsp Pepper
1 1/4 cup stock
1/3 cup Gruyere (or Parmesan)
3-4 Tbsp day old white bread

Preheat oven to 325.  Begin by washing and trimming the celery.  Tear off all of the big thick stalks, and stop once you get to the tender heart.  Set heart aside.  Rinse the thick pieces, careful to get all of the dirt off.  Trim off the leaves and scrape off the outside of each stalk with a peeler to remove the fibrous strings.  Then cut the celery into 3" lengths and arrange them in a greased baking dish.  It is fine if they overlap.  

Take the celery heart and chop it into tiny bits, leaves and all.  Melt the butter and begin to saute the onion, thyme and celery bits.  season with salt and pepper.  Cook for about 10 minutes, then pour in the stock and simmer until reduced by half.  Pour this mixture over the celery sticks.  Cover with foil and braise in the oven until the celery has collapsed and feels tender (about 1 hour 15 minutes)  

Remove celery from the oven, increase heat to 400 degrees.  Sprinkle the cheese and bread crumbs on the top, and return to the oven for about 10 minutes when the breadcrumbs are toasted and the cheese is melted and browned.  Serve hot.  

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