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
- 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