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Braised Celery Hearts with Honey-Mustard Vinaigrette

http://www.eatingwell.com/recipes/braised_celery.html

From EatingWell:  January/February 2012

Braising makes celery tender and mild. Here we zip up celery with a sweet-and-sour honey-mustard glaze. Buy celery hearts trimmed and bagged or trim away the outer stalks from 2 big bunches and use the tender hearts.

4 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 2 celery hearts
• 1/4 cup cider vinegar
• 3 tablespoons honey
• 1 tablespoon whole-grain mustard
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper

Preparation

1. Cut a thin slice from the base of each celery heart, leaving the stalks attached. Trim the tops so the hearts measure 7 to 8 inches long. Slice each heart in half lengthwise.
2. Whisk vinegar, honey and mustard until blended; set aside.
3. Heat oil in a large deep skillet over medium heat. Add the celery hearts cut-side down, snuggling them in if necessary. Cover and cook, turning once, until lightly browned and tender, 8 to 10 minutes. Sprinkle with salt and pepper.
4. Increase the heat to medium-high and add the vinegar mixture; bring to a boil. Cook, turning the celery to coat, until the liquid is reduced and syrupy, about 4 minutes. Serve drizzled with the sauce.

Nutrition

Per serving : 150 Calories; 8 g Fat; 1 g Sat; 5 g Mono; 0 mg Cholesterol; 19 g Carbohydrates; 1 g Protein; 3 g Fiber; 363 mg Sodium; 460 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 vegetable, 2 fat, 1 carbohydrate (other)