Stewed Celery

Ingredients

• 4 Celery stalks (Use only the white and light green parts)
• 2 cups Water (Or enough to cover the celery)
• 0.5 teaspoon Salt (To taste)
• 2 tablespoons Butter (For the roux)
• 2 tablespoons All-purpose flour (For the roux)
• 1 cup Milk (For the sauce)
• 0.25 cup Heavy cream (Optional, for a richer sauce)
• 2 Egg yolks (Optional, for thickening the sauce)
• 4 Toast slices (For serving)
• 1 tablespoon Fresh parsley (Chopped, for garnish)
• 2 slices Bread (For fried bread garnish (optional))
• 1 tablespoon Oil (For frying bread (optional))

Instructions

1. 1Wash the celery stalks thoroughly. Trim off the dark green leaves and the very bottom of the stalks. Cut the white and light green parts of the celery into 1-inch pieces.
2. 2Place the celery pieces in a saucepan and add water, just enough to cover them. Add salt. Bring to a boil, then reduce heat and simmer until the celery is tender, about 15-20 minutes.
3. 3In a separate saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 1-2 minutes until the mixture is smooth and pale. This is a white roux.
4. 4Remove the celery from the water, reserving about 1 cup of the cooking liquid. **Option 1 (Egg Yolk Sauce):** In a bowl, whisk the egg yolks with a little of the reserved cooking liquid. Gradually whisk the egg yolk mixture into the remaining cooking liquid in the saucepan. Cook over low heat, stirring constantly, until the sauce thickens slightly. Do not boil. **Option 2 (Cream Sauce):** Gradually whisk the milk into the white roux (if made) until smooth. Cook over medium heat, stirring constantly, until the sauce thickens. Stir in the cream (if using) and heat through.
5. 5Serve the stewed celery over toast slices. Sprinkle with chopped parsley. If desired, fry bread slices in oil until golden brown and place around the edge of the dish.