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Braised celery hearts and celery leaf pangrattato

The humble celery becomes super sweet and tender when braised in this flavour-packed tomato sauce. Topped with crispy, garlicky breadcrumbs, this saucy celery side dish pairs perfectly with fish, chicken or meat dishes.

Allergens: Recipe may contain gluten, peanuts, milk, fish and wheat.


10 Ingredients


  • 1 large bunch celery

  • 2 tbsp olive oil

  • 1 small brown onion, finely chopped

  • 3 anchovies, drained

  • 2 tsp drained capers

  • 400g can diced tomatoes

  • 125ml (1 ⁄2 cup) Massel Organic Vegetable Liquid Stock

  • 35g (1 ⁄2 cup) fresh breadcrumbs, made from day-old bread

  • 2 garlic cloves, crushed

  • 2 tsp finely grated lemon rind

4 Method Steps


  • Step 1

    Preheat oven to 180C/160C fan forced. Trim and reserve celery
    (1 large bunch celery)
    leaves. Cut off top of bunch, 10cm from bottom (save top for another use, see note). Discard any tough outer sticks. Cut bunch lengthways into quarters. Place in a baking dish.

  • Step 2

    Heat 1 tbsp oil
    (2 tbsp olive oil)
    in a saucepan over medium heat. Cook onion
    (1 small brown onion, finely chopped)
    , stirring, for 4 minutes or until softened. Add anchovies
    (3 anchovies, drained)
    and capers
    (2 tsp drained capers)
    . Cook, stirring, for 1-2 minutes or until the anchovies dissolve. Add tomatoes
    (400g can diced tomatoes)
    and stock
    (125ml (1 ⁄2 cup) Massel Organic Vegetable Liquid Stock)
    . Bring to a simmer. Spoon over celery in dish. Cover dish loosely with foil. Bake for 1 hour or until tender.

  • Step 3

    Meanwhile, heat remaining oil in a frying pan over medium heat. Cook breadcrumbs
    (35g (1 ⁄2 cup) fresh breadcrumbs, made from day-old bread)
    , stirring, for 5 minutes or until crisp and golden. Add garlic
    (2 garlic cloves, crushed)
    , stirring, for 30 seconds. Transfer to a bowl. Set aside to cool slightly.

  • Step 4

    Finely chop 2 tbsp reserved celery leaves (see tip). Add leaves and lemon rind
    (2 tsp finely grated lemon rind)
    to bowl. Stir until well combined. Scatter pangrattato over the braised celery hearts to serve.
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Recipe Notes

Use light-coloured celery leaves to make the pangrattato. They are more tender and have a mild flavour.

Store celery sticks in an airtight bag in the fridge for up to 3 days. Chop finely and throw into bolognaise, soups and stews; or thinly slice and pickle in warmed apple cider vinegar, bay leaves, peppercorns, sugar and salt.

Image by Tracy Rutherford And Nigel Lough

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