A Rose By Any Other Name – Roasted Celery

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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.

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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.

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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!

 

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One thought on “A Rose By Any Other Name – Roasted Celery

  1. […] the recent celery rose? I put it in some water and it has become something of a celery […]

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