Braised Celery Hearts with Honey-Mustard Vinaigrette
From: EatingWell Magazine 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.
Nutrition per serving may change if servings are adjusted.
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
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.
Whisk vinegar, honey and mustard until blended; set aside.
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.
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.
150 calories;8 g fat(1 g sat); 3 g fiber; 19 g carbohydrates; 1 g protein; 51 mcg folate; 0 mg cholesterol; 17 g sugars; 13 g added sugars; 807 IU vitamin A; 10 mg vitamin C; 67 mg calcium; 1 mg iron; 363 mg sodium; 460 mg potassium
Vitamin A (17% daily value), Vitamin C (16% dv).
Carbohydrate Servings: 1
Exchanges: 1 vegetable, 2 fat, 1 other carbohydrate