You may have noticed that I’ve been posting a few celery recipes recently, which is a direct result of our visit to Trevi and the Sagra di Sedano Nero, or black celery festival held there a couple of weeks ago. We bought a few bunches of celery, and of course once I had the celery in my kitchen I needed to find some tasty ways to use it up. Celery is truly one vegetable we rarely seem to choose as a vegetable side dish on its own. It is delicious when properly prepared however, and goes really well with roasted meats and poultry. I decided to make a simple celery gratin dish to go along with a roast pork I was making and it was such an easy dish to pull together and turned out so well, I know I’ll be making it often in the future. I made my gratin in individual terra cotta dishes, but a singer larger casserole works well too.
Deborah Mele 2012
Yield: Serves 4
Prep Time: 10 mins
Cook Time: 45 mins
1 Pound Fresh Celery (About 8 to 10 Stalks), Thinly Sliced Crosswise
3/4 Cup Grated Pecorino Cheese
3/4 Cup Heavy Cream
Salt & Pepper
1 Cup Coarse Breadcrumbs
3 Tablespoons Finely Chopped Parsley
2 Tablespoons Olive Oil
Preheat oven to 400 degrees F. and lightly grease 4 individual or one large oven-proof casserole dish.
In a bowl, mix together the celery, cream, 1/2 cup of cheese, salt and pepper.
Divide the celery evenly between the dishes, or place in the larger casserole, cover, and bake until fork tender, about 30 to 35 minutes.
In a small bowl, mix together the breadcrumbs, parsley, remaining cheese, and olive oil and season with salt and pepper.
Sprinkle the crumb mixture over the celery and return to the oven and bake another 10 minutes or until lightly browned.
Adapted from Martha Stewart