Celery Squares with Celery Cream Sauce

This entree is best with a side of baked potatoes or parsley potatoes.

Serves 4.

Ingredients:

• 2 stalks celery, chopped
• 1 small onion, chopped
• 1/2 c chopped nuts
• 1/2 c tomato juice
• 1 Tbsp Parmesan cheese (divided use)
• 3/8 tsp season salt
• 1 Tbsp melted butter
• 1 c dry whole wheat bread crumbs (divided use)
• 1 egg, lightly beaten
• 4-8 salad olives, sliced

Celery Cream Sauce*:

• 2 Tbsp butter
• 1/4 c celery, minced
• 2 Tbsp all purpose flour
• 1 c vegetable broth
• 1/2 tsp dehydrated minced parsley
• 2/3 c heavy cream
• 1/8 tsp salt or to taste

Directions:

1. Preheat oven to 350 degrees F and butter an 8 x 8 x 2 inch baking dish. Dust with 1/4 cup of the whole wheat bread crumbs and set aside.
2. Place the celery, onion and chopped nuts in a kitchen chopper or food processor and pulse until coarsely ground.
3. Place in a large bowl and add tomato juice, 1/2 tablespoon of the cheese, season salt, melted butter, the remaining 3/4 cup of the bread crumbs, and the egg. Blend well.
4. Spread evenly in the prepared pan and add the sliced olives in a pleasing pattern. Sprinkle with the remaining 1/2 tablespoon of Parmesan cheese.
5. Bake 45 minutes. Allow to stand 5 minutes before cutting in squares and serving with the Celery Cream Sauce.

*For the sauce, melt butter in a small saucepan. Add celery and cook 2-3 minutes or until tender. Add flour. Cook over medium heat, and stir as mixture bubbles for 1 minute. Add broth and parsley. Bring mixture to boil. Stir while boiling for 2 minutes Remove from heat. Stir in cream and salt. Heat just to simmering and serve. Do not allow to boil.