I love celery hearts. I boil in stock and make superb soups - any other great ideas?!


Question: BRAISED CELERY HEARTS
1 teaspoon olive oil
2 cups chopped sweet onion
3 tablespoons tomato paste
1/2 teaspoon dried oregano
2 cups low-sodium vegetable broth
1/4 teaspoon salt
1/4 teaspoon pepper
2 heads celery or 4 celery hearts (4 cups)


1. Preheat oven to 350°F. Heat the oil in a skillet on medium high. Sauté the onion until golden then add the tomato paste. Continue cooking until the tomato paste darkens. Add the oregano, low-sodium vegetable broth, salt, and pepper. Simmer while you prepare the celery.

2. Cut the bottom 5 or 6 inches off each stalk of celery. Cut in half, lengthwise. Remove the outer ribs until you get to the tender, lighter-colored heart. Save the tops and trim for salads and stocks.

3. Lay the hearts in a baking dish in one layer and pour the tomato-onion sauce over them. Cover and bake 35 to 40 minutes or until tender. Serve the hearts whole on each of 4 hot dinner plates, and spoon the sauce over them.


Answers: BRAISED CELERY HEARTS
1 teaspoon olive oil
2 cups chopped sweet onion
3 tablespoons tomato paste
1/2 teaspoon dried oregano
2 cups low-sodium vegetable broth
1/4 teaspoon salt
1/4 teaspoon pepper
2 heads celery or 4 celery hearts (4 cups)


1. Preheat oven to 350°F. Heat the oil in a skillet on medium high. Sauté the onion until golden then add the tomato paste. Continue cooking until the tomato paste darkens. Add the oregano, low-sodium vegetable broth, salt, and pepper. Simmer while you prepare the celery.

2. Cut the bottom 5 or 6 inches off each stalk of celery. Cut in half, lengthwise. Remove the outer ribs until you get to the tender, lighter-colored heart. Save the tops and trim for salads and stocks.

3. Lay the hearts in a baking dish in one layer and pour the tomato-onion sauce over them. Cover and bake 35 to 40 minutes or until tender. Serve the hearts whole on each of 4 hot dinner plates, and spoon the sauce over them.

maybe you could marinade them like artichoke hearts in the little jars. or pickled.

they are also great in tuna and chicken salad... using the leaves as well... also, you can add them to an Asian type stir-fry.. Kung Pao is best for celery hearts.

Slice in very thin matchsticks, toss with olive oil, salt and pepper for a side dish or snack, or add to a tossed salad.

great with blue cheese dressing

Make them into a delicious salad,chop them finely along with some red pepper and green onions,make a dressing with oil,balsamic vinegar and pepper and enjoy.
http://www.hummingbirdpublications.com The Taste of Greece

put primula squirty cheese down the middle for a snack

Chop fairly finely with an onion. Either microwave or cook in a pan with a little water until softened ( not Mushy ). Add grated cheese and mix all together. Add seasoning to taste. Either serve as an extra veg dish to a meal ( fish is nice ) or spread on toast. You can also use as a dip at parties with bread sticks etc. If you wanted it a bit more spicey, you could add a little chilli or paprika.





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