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Fresh Celery and Tomato Casserole Recipes

Good recipes for cooked celery are hard to come by. This fresh tasting combination makes a welcome addition to any summer cookout. It goes especially well with grilled fish or shellfish and complements roast or grilled lamb almost as well as a ratatouille.

Make 6 to 8 servings

  • 1 whole stalk celery, separated into ribs, trimmed and cut into 3 inch pieces including any leaves

  • 2 large ripe tomatoes, seeded and cut into large dice

  • 1 clove garlic, minced

  • 1 large onion, halved and sliced

  • 1 green bell pepper, seeded and cut into 1/2 inch pieces

  • 1/2 cup well flavored chicken stock

  • 1/4 cup dry white wine

  • Salt and freshly ground black pepper to taste

  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried

  • Pinch ground red (cayenne) pepper

  1. Preheat the oven to 375F.

  2. Arrange the celery in the bottom of a 2 quart ovenproof casserole. Top with the tomatoes. Sprinkle with the garlic. Add the onion and bell pepper. Pour in the stock and wine. Season well with the salt, black pepper, and thyme. Sprinkle with the red pepper. Cover and bake for 30 minutes. Uncover the casserole, stir the vegetables gently, and bake until much of the liquid is evaporated, about 15 minutes longer. Serve very hot.

More about Cooking Fresh Celery


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