Slow Roasted Celery


  • sea salt
  • 1 bunch celery, halved lengthwise, leaves coarsely chopped
  • 3 cloves garlic, pressed
  • 3 tablespoons hazelnut oil or good olive oil
  • Freshly ground black pepper
  • 1 bunch fresh parsley, coarsely chopped
  • 1/2 cup vegetable stock, acidified with 2 Tbsp. apple cider
  • 1/2 cup crumbled blue cheese
  • 1/3 cup coarsely chopped hazelnuts
  • 1-2 tablespoon apple cider


  1. Preheat the oven to 400°F
  2. Bring a large pot of salted water to a boil. Blanch the celery for 3 minutes, scoop them out with a slotted spoon, and let drain. Place the celery on a baking sheet, cut sides down.
  3. Whisk the garlic with the cider and oil and season with salt and pepper.
  4. Sprinkle the celery with half of the dressing and half of the parsley and slide the baking sheet into the oven. Pour the stock over them and cook for 45 to 60 minutes (depending on the thickness of the celery), until it’s al dente and the tips are coloring.
  5. Transfer to a serving platter if desired. Drizzle with the rest of the dressing; sprinkle with the rest of the parsley, celery leaves, cheese, and hazelnuts; and serve.
Source: Home Made In the Oven-revised by Cindy Bevans

Featured recipes

Farm Address

2900 Lopez Drive
Arroyo Grande, CA 93420