VEG BOX STAR

November’s veg box star CELERY

This versatile vegetable is more than just a base for sauces and soups

recipe SAMUEL GOLDSMITH photograph KAREN THOMAS

Celery parmigiana

SERVES 4-6 PREP 20 mins COOK 50 mins EASY V

2 heads of celery (about 700g), trimmed 1 tbsp olive oil 1 red onion, chopped 3 garlic cloves, chopped 2 thyme sprigs 2 x 400g cans chopped tomatoes 1 tbsp tomato purée 2 tbsp red wine vinegar 2 tsp sugar 250g mozzarella or vegetarian alternative, torn or chopped into small pieces 70g dried breadcrumbs 60g parmesan or vegetarian alternative, grated

1 Snap off the thick end of the celery sticks and pull off any stringy bits. Cut them so they fit into the base of a 30 x 20cm ovenproof dish. Bring a large pan of salted water to the boil. Cook the celery for 6-8 mins until just tender. Drain, then set aside. 2 Heat the oil in the same pan over a medium-low heat. Cook the onion for 8-10 mins until soft. Stir in the garlic and thyme. Cook for 1-2 mins until the garlic is soft but not brown. 3 Turn the heat up to medium and add the tomatoes, tomato purée, vinegar and sugar. Season, then cook for 10-15 mins until the sauce has thickened slightly. 4 Meanwhile, heat the oven to 200C/180C fan/gas 6. Arrange the celery in a single layer in the dish. Dot over a quarter of the mozzarella. Combine the breadcrumbs and parmesan in a small bowl. Set aside. 5 Pour the sauce over the celery. Top with the rest of the mozzarella pieces. Scatter over the breadcrumb mixture and bake for 20-25 mins until piping hot and golden on top.

GOOD TO KNOW calcium • 3 of 5-a-day PER SERVING (6) 264 kcals • fat 14g • saturates 8g • carbs 18g • sugars 9g • fibre 3g • protein 15g • salt 0.8g

MORE WAYS WITH CELERY

Ideas from the Good Food team

Celery soup Heat 2 tbsp olive oil in a large pan over a medium heat. Stir in 300g celery, sliced, 1 garlic clove and 200g potatoes, cut into chunks, to coat in the oil. Add a splash of water and pinch of salt. Cook, stirring, for 15 mins, adding more water if the veg sticks. Pour in 500ml veg stock. Bring to the boil, then simmer for 20 mins until the veg is soft. Blend until smooth with a hand blender. Pour in 100ml milk. Blitz again. Season. Serve with crusty bread.

Fennel & celery salad

Finely slice 1 large or 2 small fennel bulbs lengthways (a mandoline works well). Cut 6 celery sticks into thin matchsticks. Scatter the fennel and celery over a large plate or platter, drizzle with 3-4 tbsp extra virgin olive oil and 2 tbsp lemon juice, then season. Scatter over any fennel fronds and celery leaves, if you have them.

Roast chicken with braised celery hearts Heat the oven to 200C/180C fan/gas 6. Melt 1 tbsp butter in a large flameproof casserole. Fry 4 celery hearts, halved lengthways, and 3 chopped carrots over a medium heat for 4-5 mins. Add 4 bay leaves, a few thyme sprigs and 6 garlic cloves, then 600ml chicken stock. Bring to a simmer, then turn off the heat. Nestle a 1.5kg chicken into the veg. Season. Roast for 1 hr 40 mins until golden. Rest on a board for 20 mins. Scatter the celery with chopped parsley. Carve the chicken and serve with the celery.

…and from our readers

I make a delicious, fragrant Persian lamb and celery stew, and serve it with basmati rice. Punteha van

Terheyden, Leicestershire

I make my low-carb beef chilli with lots of celery, onions, diced carrots and green peppers instead of kidney beans (and lots of chilli!). To me, it tastes so much lighter, with brighter flavours.

Sarah Garstang, Sheffield

I enjoy Waldorf salad: celery, apple and walnuts with mayo dressing. Or, a celeriac remoulade with an apple and lemon mayo dressing, which I serve with smoked salmon. Angela

Tschohl Gibson, New Zealand