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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.

Ingredients
  • 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)
Procedure

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.

Comments

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

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

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

    ReplyDelete

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