Madeleine Kamman

Roasted Celery Hearts and Pears

Preparation info
  • FCR—

    6

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

This is best with a roast pork well coated with spices.

Keep the ribs of the celery hearts to stir-fry, add to salads, or for the preparation of an Italian brodo or for braising. The pears should not be rock-hard.

Ingredients

  • Salt
  • Center yellow small ribs and leaves of 6 celery hearts
  • 3 tablespoons unsalted butte

Method

Preheat the oven to 375°F. Bring a large pot of water to a boil, salt with 1½ teaspoons per quart of water, and parboil the celery hearts 3 minutes; drain well in a colander. Rub a 1-quart b