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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (243g) Recipe makes 4 servings |
||
| Calories 152 | ||
| Calories from Fat 106 | (69%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.8g | 18% | |
| Saturated Fat 5.6g | 27% | |
| Monounsaturated Fat 4.2g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 24mg | 8% | |
| Sodium 318mg | 13% | |
| Potassium 443mg | 12% | |
| Total Carbohydrate 8.6g | 2% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 4.3g | ||
| Protein 4.0g | 7% | |
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Baked Celery
By: Lennie
Feb 7, 2002
By my recollection, this dish is very similar to one my Irish grandmother cooked. Cooked celery as a side-dish vegetable seems to be out of vogue now, but it really is quite good.
SERVES 4
Ingredients
- 1 head celery
- 1 onion, sliced thinly
- 2 teaspoons minced fresh parsley
- 2 slices bacon
- 1 cup chicken stock
- 1/4 cup water
- salt and pepper
- 2 tablespoons butter or margarine, cold
Directions
1
Preheat oven to 350F degrees.2
Separate celery into stalks, remove leaves (save for soup) and trim, wash well and cut into pieces about 3/4-inch thick.3
Place celery in an ungreased casserole dish.4
Dice bacon; add bacon and sliced onion to casserole, atop the celery.5
Sprinkle all with fresh parsley.6
Combine stock and water (or just use all stock) and pour over dish; don't stir.7
Dot casserole with small bits of butter.8
Cover dish and bake for 30 to 45 minutes, or until celery is cooked but not mushy.
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- Course > Side Dishes
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Pork
- Main Ingredient > Eggs/Dairy
- Cuisine > European > Western > Irish
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Occasion > Dinner Party
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Occasion > Everyday
- Dietary > Kid Pleaser
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: debberd2
On Nov 25, 2008
Sorry Lennie, but I did not like this recipe at all. It turned out like soup, which I should have expected since celery is made up of water. Might be good with 1/4 of the liquids and some cheese?
From: Chicagopm
On Dec 1, 2006
The only change I made was to use bottled parsley flakes instead of fresh parsley. This was a different side dish and a good way to use up some celery. I wasn't crazy about the appearance of the bacon after cooking. If I make it again, I think that I'll leave it out until serving and top the celery with cooked and crumbled bacon. Thank you for posting this recipe.
From: Miss Annie
On Mar 18, 2002
Oh, this was wonderful. My great-grandmother used to make this dish. I just loved the celery flavor baked. I followed this recipe exactly and it finished beautifly! Thanks Lennie.....I ate most of it myself.
From: Derf
On Apr 21, 2002
Did this baked celery with our pork chops tonight, very very good Lennie, cut the recipe in half for the two of us, turned out great! no changes required. Thanks for a good one Lennie, will use it again.
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