Recreated by Chef Max Shapiro
This is a classic dish from the 1920’s. I have made this dish with my own twist on it several times for dinner, and my friends are always amazed that celery can be use as a main vegetable and that it tastes so good. Recipe contains dairy.
Ingredients:
- 1 Bunch of celery
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 garlic clove, crushed
- 1 onion red, yellow or white, thinly sliced
- ½ cups pecan halves
- 2/3 cup light cream
- 1 cup fresh whole wheat or multi-gain bread
- crumbs
- 1/3 cup grated Parmesan cheese
- salt and pepper to taste
- celery leaves for garnish
Steps:
- Trim the celery and cut it into fine strips (batons). Place the celery in a casserole dish with cumin, coriander, crushed garlic, onion, and pecans halves. Toss well to mix and coat the vegetables well with the spices.
- Combine the stock and cream in a large pitcher, stir well to mix. Pour mixture over the vegetables. Season with salt and pepper to taste.
- Combine the bread crumbs and cheese in a bowl and sprinkle over the top to cover the vegetables.
- Cook in preheated oven, 400 degrees for 40 minutes or until vegetables are tender and topping is crispy. Garnish with celery leaves and serve.
