This recipe is a great variation on the “celery with dip” road many of us go down on when we put celery in our grocery baskets. Celery with dip is great. Don’t get me wrong. But this recipe is easy, and (despite celery having a bland flavor) is packed with flavor. It is largely dependant on what type of cheese you use for this dish, but we have tried it with Parmesan, Pecorino Romano, and a Asiago Cheese Blend. Our favorite is the Pecorino though.
Pecorino Romano is a hard, salty Italian cheese, made out of sheep milk. It is perfect for grating or shaving. Great on salads, pasta dishes or oven dishes, to which it will add a whole lot of flavor. You can find it at your regular grocery store, in the “fine cheese” section. (It doesn’t have the “fine cheese price” though and is around the same price as the “generic” Parmesan cheese.)
- 2 Bunches Celery
- Salt & pepper to taste
- 1 cup grated Pecorino Romano cheese (or more if needed)
- Preheat the oven to 350 degrees F.
- Bring a pan with a bottom of water to a boil (for steaming)
- Cut both ends off the bunch of celery and separate the stalks.
- Wash them under cold water.
- Peel the stalks (ribs) with a vegetable peeler, or by cutting in the top of the stalk with sharp pairing knife, pulling the strings off each rib.
- Cut the stalks in half and steam for 3 minutes in a steamer over boiling water.
- Meanwhile, butter an oven dish large enough to hold all the pieces in as few layers as possible. (Preferably 1 single layer)
- After the steaming, immediately transfer the celery to the oven dish.
- Season with salt & pepper.
- Evenly sprinkle with the grated cheese.
- Cut 1-2 tbsp. in little pieces and divide them over the cheese.
- Bake for approx. 20 minutes and serve.
(Recipe by: Riek Klosse, adapted by Marieke, aka HRH Mommy)