I needed to bring a vegetable to a pot luck and the most promising thing in my fridge was celery which isn’t the most obvious of candidates. But I found a bunch of celery-centered recipes on Food 52, including this one for braised celery which I didn’t follow (in part because I had it in my head that the recipe called for pecorino, not pancetta…) but I sort of used it to make this:
– Sauté shallot and onion (preferably red for the visual appeal) in olive oil until soft
– Peel the hard strings off a bunch of celery and cut it into pieces
– Add the celery to the pan, along with garlic, salt, and lemon juice and cover
– Let it cook for a while, until the celery is pretty soft (add water or some sort of liquid as needed so it doesn’t burn too much)
– Sprinkle with pepper (yes, Adrianne, I finally bought some!)
– Optional: cut up the leftover roasted eggplant from the eggs benedict and toss that in
This was pretty good. People who said they don’t generally like celery in things said they liked this, so that’s pretty cool.
Also, I would just like to point out that this is my 200th post on Chameleon Kitchen, which is quite exciting! And I wanted to say how much I appreciate your support and the fact that you are reading this right now – it means so much to me. Thank you all!!