It was — and it wasn’t.
Red lentils are my absolute favorite and make a wonderful pantry staple. They’re delicate but versatile and cook up very quickly. And they look prettier on the plate than their muddy-looking cousins.
Here I simply cooked them in chicken broth with small amounts of sauteed onion, garlic, leek, shredded marinated artichokes and chopped tomato on a low boil for 10-15 minutes.
I plated them with slivered radicchio which had been dressed with white balsamic glaze, a few oil-cured olives, a drizzle of olive oil and red chili flakes.
The celery! The parmesan was delicious with the lentils but the celery … #FAIL.
Seriously, I wish they sold celery by the stalk. Every time I buy a head, it just seems like too much to use in my regular meal planning.
How much celery can one person eat?
Besides salad or in a stew/soup base, what do you use it for?
I wanted another element on the plate and had a large head of celery that I wanted to use. I thought roasting with parmesan would be interesting. After all, I roast every other vegetable I eat so why not?
I peeled the stalks very well and baked them with a little olive oil at 400 for a while, then added parmesan and switched to broil to brown up the cheese … and, inadvertently, the leaves (more on that later).
I thought I’d pick the celery up and eat it along with the lentils as one would a breadstick, BUT the stalks were very stringy and chewy.
So, question(s) …
How would you have made Parmesan Celery — or is it just a bad idea?
Do you have any good ideas for celery as a vegetable?