Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Roasted Celery with Stilton and Almonds

Featured in our 2017 Christmas Guide
Scott Phillips

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.

Ingredients

  • 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

Preparation

  • 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.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Paris, France (504)

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks