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
- Serves: 6 persons
- 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
Step 1Snap 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 2Heat 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 3Turn 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 4Meanwhile, 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 5Pour 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.