Best Baked Celery Recipes

BAKED CELERY ROOT FRIES

Steps:

• Preheat the oven to 225 degrees F (99 degrees C). Line a large baking sheet with aluminum foil and place in the oven to preheat.
• Place celeriac in a bowl; drizzle olive oil over and season with salt and black pepper. Toss fries to coat evenly.
• Remove baking sheet from the hot oven. Transfer fries to the baking sheet in a single layer with some space between them.
• Bake in the preheated oven for 20 minutes.
• While fries bake, combine tomato paste, tomato sauce, apple cider vinegar, harissa, brown rice syrup, coriander, garlic powder, onion powder, and sea salt in a small bowl. Stir to combine until smooth. Add water, 1/4 teaspoon at a time until desired consistency. Set ketchup aside.
• Remove fries from oven and increase oven temperature to 450 degrees F (230 degrees C). Flip fries and return baking sheet to the hot oven. Bake until crispy, about 15 minutes more.
• Serve celery root fries with harissa ketchup.

BAKED CELERY

Steps:

• Preheat oven to 350F degrees.
• Separate celery into stalks, remove leaves (save for soup) and trim, wash well and cut into pieces about 3/4-inch thick.
• Place celery in an ungreased casserole dish.
• Dice bacon; add bacon and sliced onion to casserole, atop the celery.
• Sprinkle all with fresh parsley.
• Combine stock and water (or just use all stock) and pour over dish; don't stir.
• Dot casserole with small bits of butter.
• Cover dish and bake for 30 to 45 minutes, or until celery is cooked but not mushy.

BAKED CELERY

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix celery, mushroom soup, water chestnuts, and red peppers together in a 1-quart casserole dish.
• Melt butter in a small skillet over medium-low heat. Add bread crumbs and almonds; stir until toasted and fragrant, about 5 minutes. Sprinkle over casserole.
• Bake in the preheated oven until celery is soft, about 1 hour.

BUFFALO CHICKEN STUFFED BAKED POTATO WITH LIME SOUR CREAM AND QUICK PICKLED CELERY

Steps:

• To meal prep the potatoes: Preheat the oven to 400 degrees F.
• Put the potatoes on a baking sheet and roast until a paring knife inserted into the center goes in easily without any resistance, about 1 hour. If the potato holds onto the knife, or you lift the potato up while removing the knife, continue to roast in 10-minute increments until cooked through. Let cool, then store in an airtight container in the refrigerator. The potatoes will keep well in the refrigerator for up to 4 days.
• To meal prep the bacon: Reduce the oven temperature to 350 degrees F.
• Lay the bacon slices on a baking sheet and bake until golden brown and crisp but still bendable when lifted, 16 to 18 minutes. When meal prepping bacon, it's important to remove the bacon at this point so you can reheat it without overcooking it. Let cool slightly. Pour off the bacon fat and reserve for another use such as scrambling eggs, sautéing breadcrumbs or making fried rice. The bacon fat will hold in the refrigerator for up to a month. Cool the bacon completely, then store in an airtight container in the fridge for up to 4 days.
• To meal prep the lime sour cream: Whisk together the sour cream, chives, garlic, lime zest and juice of the 1 lime in a medium bowl. Season with salt and pepper. Hold the sauce in an airtight container in the refrigerator for up to 4 days.
• To meal prep the quick pickled celery: Toss together the celery, juice of the remaining lime (2 tablespoons) and salt and pepper to taste in a medium bowl. Let stand at least 10 minutes or refrigerate in an airtight container for up to 4 days.
• To meal prep the Buffalo chicken: Melt the butter in a medium sauté pan over medium heat. Add the hot sauce, whisk the mixture together and bring to a simmer. Add the chicken and stir to evenly coat and warm the chicken through, 3 to 4 more minutes. Remove from the heat and add salt and pepper to taste. Serve immediately or refrigerate in an airtight container for up to 4 days.
• To serve the stuffed baked potato: Preheat the oven to 350 degrees F.
• Cut a slit down the center of as many potatoes as you're serving (keep the remaining refrigerated). Gently press the sides to open up the potatoes. Season with a pinch of salt and pepper and use a fork to break up the potatoes. Place each potato on a baking sheet and top each with 1 tablespoon of the Cheddar. Bake until the cheese is almost melted and the edges of the potato skins are beginning to crisp, about 15 minutes. Add 1/2 slice of bacon per potato to the baking sheet and continue to bake until the bacon is crisped and warmed through, the cheese is melted and the potatoes are heated through, another 5 minutes. When cool enough to handle, crumble the bacon.
• Meanwhile, reheat 1/4 cup of the Buffalo chicken mixture per potato in the microwave or in a sauté pan over medium-low heat.
• Top the melted cheese on each potato with some of the chicken mixture, a dollop of the lime sour cream, a sprinkle of crumbled bacon and some quick pickled celery. Serve immediately.

FARM EGG BAKED IN CELERY CREAM

Steps:

• 1) Preheat oven to 350 degrees F. 2) In a sauce pot, gently heat cream, celery, shallot, onion, salt, pepper, and herbs together until hot. 3) Turn heat off and allow to steep for 15 minutes. 4) Meanwhile, butter two shallow bowls lightly and crack an egg into each bowl. 5) Taste the cream for seasoning, and adjust as needed. 6) Carefully spoon the warm cream over each egg just until the egg is covered. (It's okay if the egg yolk is protruding slightly across the top.) 7) Bake the dishes in a 350 degree F oven for 5 to 6 minutes. 8) Check closely to make sure the whites are setting up, but the yolk is still soft. 9) Then turn the oven to broil, and with the door propped open, heat until top begins to brown. 10) Pull immediately and allow to rest for 1 minute before serving. 11) Serve with warm crusty bread that has been brushed with olive oil. 12) Excellent for brunch with a crisp salad and seasonal fresh fruit, or for dinner alongside slow-braised beef and sautéed greens.

BAKED CELERY WITH CHEESE AND HAM

Steps:

• Preheat oven to 350°F.
• Cover celery with salted water, bring to a boil, and simmer until tender, about 15 minutes.
• Drain well.
• Layer celery, ham and cheese in a well-greased 2-quart casserole.
• Melt the butter in a skillet over low heat.
• Stir in flour.
• Gradually stir in broth and cream.
• Cook, stirring constantly, until smooth and thick.
• Add salt and pour mixture over mixture in casserole.
• Top with bread crumbs.
• Bake until top is browned and mixture is bubbly, 25-30 minutes.

BAKED CELERY

Steps:

• 1. Chop celery and simmer in butter. Mix together with soup and water chestnuts and spread in a buttered baking dish. Add almonds and 3 slices of soft bread torn or cubed and browned in butter. Bake at 350 for 25 to 30 minutes. Serve with soy sauce.

BAKED CELERY

Steps:

• Carefully wash the celery, pulling back the leaves to remove the grit without breaking them off the stem. Put the sesame oil into, ideally, a Romertopf, a clay pot with a tight-fitting lid. Failing that, use a Dutch oven or oven-safe pot with a lid. Add the celery and squeeze with lemon juice and sprinkle with soy sauce. Put the celery in a cold oven and turn up to 425 degrees. Bake for half an hour.
• Meanwhile carefully wash leeks, removing all the grit, and chop coarsely. Add to celery, bake for 15 minutes.

CELERY WINE BAKED CHICKEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat 1 tablespoon butter in a small skillet over medium heat. Cook mushrooms in butter until soft.
• In a large bowl, mix the mushrooms, soup, celery, sour cream, bell pepper, and wine. Transfer to a 9x13 inch baking dish. Top with the chicken breasts. Season with paprika, garlic powder, and pepper. Top each breast with 1/2 teaspoon butter.
• Cover, and bake 1 hour in the preheated oven, or until the chicken is no longer pink and the juices run clear.

BAKED CELERY AND ONIONS WITH HERBS

Steps:

• Melt the butter in a heavy 12 inch skillet over moderate heat.
• Add the celery and saute, stirring occasionally for 3 minutes or until crisp tender.
• In a small bowl, whisk together the cornstarch and chicken broth until smooth and add to the skillet.
• Bring to a boil, stirring.
• Reduce the heat to moderately low.
• Simmer, stirring occasionally for 5 minutes.
• Add marjoram, thyme, salt, pepper and parsley.
• Preheat the oven to 350°F
• Scatter the onion rings over the bottom of a buttered 12x8x2-inch baking dish.
• Spoon the celery mixture over them and cover tightly with aluminum foil.
• At this point the casserole can be cooled to room temperature and kept in the refrigerator for up to 24 hours.
• Bake, covered for 50 to 55 minutes.

BAKED CELERY ROOT AND CARROTS

Steps:

• Put the oil in the Romertopf and add the vegetables. Cover and place in a cold oven.
• Turn heat up to 425 degrees and bake for 1 hour 15 minutes. The carrots should caramelize.

A DISH OF BAKED CELERY AND ITS SAUCE

Steps:

• Snap the heads of celery into individual ribs (a strangely satisfying task), then wash, trim, and neaten them where necessary. Lay the ribs in a large, ovenproof baking dish or saucepan and pour in enough water barely to cover them. Peel and thinly slice the onion, then add to the dish with the bay leaves, a little salt, and some black pepper. Poach over low heat, with the water at a gentle bubble, till the celery is tender to the point of a knife.
• Preheat the oven to 350°F (180°C). Remove the celery, onion, and bay with a slotted spoon and lay them in a large, shallow ovenproof baking dish or roasting pan, leaving the hot cooking liquor behind. Warm the milk in a small pan. In a separate pan, melt the butter over medium heat and stir in the flour. Continue cooking, stirring pretty much continuously, until you have a pale, golden paste-it will smell warm and slightly nutty. Add 1 1/2 cups (350ml) of the cooking liquor from the celery followed by the warmed milk, a small ladleful at a time, until you have a smooth sauce. Stir in three-quarters of the Parmesan and turn the heat down so that the sauce simmers quietly for a good fifteen to twenty minutes. Chop the parsley not too finely, stir it into the sauce, then taste and correct the seasoning (I try to bear in mind that I will be adding more Parmesan shortly, which will be a little salty).
• Pour the sauce over the celery. Mix the remaining grated Parmesan with the breadcrumbs, then sprinkle over the top. Bake for forty minutes or so, until the sauce is bubbling enticingly.

CELERY BAKED WITH TOMATO AND PARMIGIANO-REGGIANO

Steps:

• Trim the leaves and ends from the celery stalks and remove the strings, either by running a vegetable peeler over the surface of the stalk or by using a paring knife as follows: Hold the stalk in your hands and cut from the inside of the stalk to the outside without cutting all the way through. Just before finishing the cut, pull the knife toward you, and the strings should peel off down the length of the stalk. Cut the trimmed stalks in half crosswise and set them aside.
• Preheat the oven to 400° F. Heat the olive oil in a small saucepan over medium heat. Whack the garlic cloves with the side of a knife and toss them into the pan. Cook, shaking the pan, until golden, about 2 minutes. Pour in the crushed tomatoes and their liquid and the water, and season lightly with salt and crushed red pepper. Bring to a boil, lower the heat so the sauce is simmering, and cook until the sauce is lightly thickened, about 10 minutes. Taste, and season with additional salt and red pepper if necessary.
• Spoon half the sauce over the bottom of an 11-inch oval baking dish (or equivalent-size dish into which the celery pieces fit in a single layer). Lay the celery pieces, hollow side up and side by side, into the dish. Spoon the remaining sauce evenly over them and cover the dish with aluminum foil. Bake until the celery is tender but firm, 30 to 35 minutes.
• Remove the aluminum foil, sprinkle the grated cheese in an even layer over the celery, and bake uncovered until the cheese is golden brown and the celery is tender, about 10 minutes. Let rest for 5 minutes and serve.

FARM EGG BAKED IN CELERY CREAM

Steps:

• Preheat the oven to 350°. In a medium saucepan set over medium-low heat, warm the cream, celery, shallot, onion, peppercorns, bay leaf, thyme and 1 teaspoon salt. Keep the mixture below a simmer for 5 minutes. Turn off the heat and steep for 15 minutes, then strain through a fine-mesh sieve into a medium bowl. Taste for seasoning and add more salt if needed.
• While the cream steeps, toast the bread: Set the bread on a rimmed baking sheet and drizzle with some olive oil, then sprinkle with salt. Place in the oven and bake until the bread is toasted and golden brown, 6 to 8 minutes (the bread can also be grilled in a grill pan until both sides are marked). Remove from the oven and set aside.
• Divide the butter evenly among four heat-safe 6-ounce baking dishes or shallow ramekins, smearing the butter across the bottom and up the sides of the baking dishes. Crack an egg into each baking dish and spoon some of the strained cream mixture into each dish to completely submerge the egg white while leaving the yolk exposed.
• Place the baking dishes in the oven and check after 5 minutes; the egg whites should be starting to set while the yolks are still soft. The eggs may need up to 1 minute more in the oven. Turn the broiler to high and prop open the oven door, broiling the eggs until they just begin to brown slightly, about 1 minute. Remove the baking dishes from the oven and let rest for 1 minute before serving with the warm bread.