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.
- 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
- 1/3 cup grated Parmesan cheese
- salt and pepper to taste
- celery leaves for garnish
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.