Okay, really the only rosey thing about this post is the shot of the base of the celery that I took after cutting off all the stalks.
Today I tried roasted celery for the first time. I heard about it on KCRW’s Good Food podcast and thought I’d give it a whirl. I went online and found vastly different recipes, as I’ve come to expect.
I decided to blanch (cook in boiling water for 2-3 minutes) half of the celery and to just toss the other half into the oven as is. At 400 degrees for about 25 minutes. And then I put them under the broiler for about 5 minutes at the end for more carmelization.
I didn’t toss them in oil the way so many recipes suggest, but I did give the aluminum foil on my roasting sheet a little spritz of olive oil.
I have to admit that the blanched celery was more satisfying. The non-blanched was chewier and not quite as tender. Either way, the stalks needed to be cut up with a knife because the strings didn’t tender up much.
The flavor was slightly nutty and sweet, as one expects with roasted veggies. Though the stalks might make a nice looking side dish, next time I make a batch of mixed roasted veggies I’ll probably just add this to the mix.
The best way to fight the sadness at seeing summer produce fade away is to roast everything!