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Roasted Celery and Gorgonzola

February 26, 2012

I have no fear when a couple extra guests show up for dinner and I need another side dish, like now.  And of course, do not be one of those that think celery is just for cold snacks or starters for soups and stews, it too can be the fabulous choice of the meal.

Roasted Celery and Gorgonzola


  • 1 Bunch Celery (tops cut off; halved lengthwise) (save 2 stalks for topping)
  • Salt and Freshly Ground Pepper
  • 1 T. Extra Virgin Olive Oil
  • 2 T. Honey (divided)
  • 3/4 C. Apple Juice
  • 1/2 C. Diced Celery
  • 3 oz. Gorgonzola (crumbled)
  • 1/4 C. Walnuts (toasted and chopped)
  • 1/4 C. Fresh Parsley Leaves (chopped)
  • Fresh Chives (snipped for garnish)


  1. In a large pot boil the celery with salt for approx. 3 minutes; drain and transfer to a baking dish
  2. Drizzle the oil over the celery; drizzle 1 T. of the honey over the celery; add salt and pepper
  3. Bake in a preheated oven of 450 degrees for approx. 25 min. (celery will begin to brown)
  4. While the celery is baking combine the diced celery with the gorgonzola, walnuts and fresh parsley; season with salt and pepper (serve the topping at room temperature)
  5. Remove from oven and spoon the mixture over the roasted celery, drizzle the remaining honey over the celery and add some fresh chives and serve immediately

(Serves 4)

Recipe from Country Living

2 Comments leave one →
  1. February 27, 2012 19:52

    Looks delicious.

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