Skip to main content

Slow-Roasted Celery #SundayFunday

Today the Sunday Funday group is celebrating celery. Thanks to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for coordinating this low-stress group. 

And, for this event, Wendy is hosting. She wrote: "March is National Celery Month. Share a recipe that features this vegetable that is commonly used but rarely stars in recipes." Here's the celebratory celery line-up from the #SundayFunday bloggers...
Slow-Roasted Celery

I love the idea of celery taking center stage in a dish and am really looking forward to trying out all of these recipes. I have previously shared: Cream of Celery Soup, Celery Root (Celeriac) and Apple Salad, and Celery Root and Chestnut Mash. And I have served versions of this over polenta and over farro couscous. It's become a family favorite and it's great for meatless options.

  • celery ribs, cut to the length of your pan
  • 3 to 4 cloves garlic, peeled and pressed
  • 3 Tablespoons vinegar (I used an apple cider vinegar) 
  • 6 Tablespoons olive oil
  • 2 to 3 teaspoons zata'ar spice blend
  • 1 cup vegetable stock
  • 1/2 cup crumbled cheese for serving (I used ricotta salata)
  • 1/2 cup chopped nuts for serving (I used pecans)
  • Also needed: heavy bottom pan (I used an enameled cast iron braiser)

Preheat the oven to 400 degrees Fahrenheit. Bring a large pot of water to a boil. Drop celery in and blanch for three minutes. Drain and set aside.

In a large mixing bowl, whisk together garlic, vinegar, olive oil, zata'ar spice blend. Place blanched celery in the mixture and toss to coat.

Place celery in your braising dish and pour the stock over them. Drizzle in half the dressing. Place in the preheated oven and cook for 45 to 60 minutes, depending on the thickness of the celery.

It should still be al dente with bits of the celery nicely charred and browned. To serve, drizzle with the rest of the dressing. Top with crumbled cheese and nuts. Serve immediately.

That's a wrap for the #SundayFunday celery party. We'll be back next week to share St. Patrick's Day recipes with Amy of Amy's Cooking Adventures leading the discussion. Stay tuned.


  1. I was looking forward to this recipe after reading your wine pairing post yesterday.

  2. Those charred bit look sublime, Camilla! Why don't we let celery take center stage more? Love your slow-roasted stalks!

  3. Never would have thought of roasting celery to enjoy them as a side dish. Lovely recipe.


Post a Comment

Popular posts from this blog

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t