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Roasted Celery with Stilton and Almonds

Carmen Troesser

Servings: 4 to 6 as a side dish

Celery and blue cheese make for a boldly flavored gratin. Tarragon adds an aromatic note, balsamic glaze contributes welcome sweetness, and almonds provide nutty crunch.


  • 3 Tbs. extra-virgin olive oil
  • 1 Tbs. mild honey
  • 1/8 tsp. cayenne
  • Kosher salt and freshly ground black pepper
  • 1-1/2 lb. celery ribs, trimmed, peeled, and cut on the diagonal into 2-inch pieces (about 5 cups), rinsed but not dried
  • 3 oz. Stilton cheese, crumbled (about 3/4 cup)
  • 1/2 cup chopped blanched almonds
  • 1 to 2 tsp. balsamic glaze
  • 1 tsp. chopped fresh tarragon

Nutritional Information

  • Calories (kcal) : 210
  • Fat Calories (kcal): 160
  • Fat (g): 17
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 10
  • Sodium (mg): 350
  • Carbohydrates (g): 9
  • Fiber (g): 3
  • Protein (g): 6


  • Position a rack in the center of the oven and heat the oven to 450°F.
  • In a large bowl, combine the oil, honey, cayenne, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the celery and toss to coat. Transfer to an 11-inch quiche dish or a 9×13-inch baking dish, and spread in an even layer. Roast until crisp-tender and starting to brown in spots, 25 to 30 minutes.
  • Sprinkle the cheese and almonds over the top and roast until the cheese melts and the almonds are toasted, about 10 minutes. Drizzle with the balsamic glaze, sprinkle with the tarragon, and serve.


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