Celery parmigiana
Let celery shine in our flavourful veggie parmigiana. A veg box star, celery is a versatile vegetable and more than just a base for sauces and soups
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 2heads of celery (about 700g), trimmed
- 1tbsp olive oil
- 1red onion, chopped
- 3garlic cloves, chopped
- 2thyme sprigs
- 2x 400g cans chopped tomatoes
- 1tbsp tomato purée
- 2tbsp red wine vinegar
- 2tsp sugar
- 250g mozzarella or vegetarian alternative, torn or chopped into small pieces
- 70g dried breadcrumbs
- 60g parmesan or vegetarian alternative, grated
Instructions
Step 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.Step 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.Step 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.Step 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.Step 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.