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Celery parmigiana in a baking dish

Celery parmigiana

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

Let celery shine in our flavourful veggie parmigiana. A veg box star, celery is a versatile vegetable and more than just a base for sauces and soups

  • Vegetarian
Nutrition: Per serving (6)
NutrientUnit
kcal264
fat14g
saturates8g
carbs18g
sugars9g
fibre3g
protein15g
salt0.8g
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Ingredients

  • 2 heads of celery (about 700g), trimmed
  • 1 tbsp olive oil
  • 1 red onion, chopped
  • 3 garlic cloves, chopped
  • 2 thyme sprigs
  • 2 x 400g cans chopped tomatoes
  • 1 tbsp tomato purée
  • 2 tbsp red wine vinegar
  • 2 tsp sugar
  • 250g mozzarella or vegetarian alternative, torn or chopped into small pieces
  • 70g dried breadcrumbs
  • 60g parmesan or vegetarian alternative, grated

Method

  • STEP 1

    Snap off the thick end of the celery sticks and pull off any stringy bits. Cut them so they fit into the base of a 30 x 20cm ovenproof dish. Bring a large pan of salted water to the boil. Cook the celery for 6-8 mins until just tender. Drain, then set aside.

  • STEP 2

    Heat the oil in the same pan over a medium-low heat. Cook the onion for 8-10 mins until soft. Stir in the garlic and thyme. Cook for 1-2 mins until the garlic is soft but not brown.

  • STEP 3

    Turn the heat up to medium and add the tomatoes, tomato purée, vinegar and sugar. Season, then cook for 10-15 mins until the sauce has thickened slightly.

  • STEP 4

    Meanwhile, heat the oven to 200C/180C fan/gas 6. Arrange the celery in a single layer in the dish. Dot over a quarter of the mozzarella. Combine the breadcrumbs and parmesan in a small bowl. Set aside.

  • STEP 5

    Pour the sauce over the celery. Top with the rest of the mozzarella pieces. Scatter over the breadcrumb mixture and bake for 20-25 mins until piping hot and golden on top.

Recipe from Good Food magazine, October 2022

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