BRAISED HEARTS OF CELERY WITH PARMESAN
Steps:
- Heat oven to 350 degrees. Butter medium (12x9) gratin dish. If using whole celery bunches, remove tough outer stalks and trim the dark and dried out parts of the base, leaving enough of the base that the stalks will hold together. Trim the tops to the bunch is about 5-6 inches long; set the trimmed tops aside for another use. 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. 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 bottom of a well buttered gratin dish. When the celery hearts are cool enought to handle, cut each bunch in half lengthwise and arrange in grain dish. Pour over the stock. If necessary to thoroughly moisten the leeks add a littler 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 tsp salt or to taste. Cover dish lightly with aluminum foil and bake until the celery is meltingly tnder about 1-1 1/2 hours. When celery is done remove foil and carefully pour the broth through a strainer into a small saucepan and add the grated cheese. Place saucepan over high heat to reduce broth to a glaze, about 5 minutes. Pour this over celery and serve.
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