Recipe by Lennie
By my recollection, this dish is very similar to one my Irish grandmother cooked. Cooked celery as a side-dish vegetable seems to be out of vogue now, but it really is quite good.
Top Review by Miss Annie
Oh, this was wonderful. My great-grandmother used to make this dish. I just loved the celery flavor baked. I followed this recipe exactly and it finished beautifly! Thanks Lennie.....I ate most of it myself.
- 1 head celery
- 1 onion, sliced thinly
- 2 teaspoons minced fresh parsley
- 2 slices bacon
- 1 cup chicken stock
- 1⁄4 cup water
- salt and pepper
- 2 tablespoons butter or 2 tablespoons margarine, cold
Directions See How It's Made
- Preheat oven to 350F degrees.
- Separate celery into stalks, remove leaves (save for soup) and trim, wash well and cut into pieces about 3/4-inch thick.
- Place celery in an ungreased casserole dish.
- Dice bacon; add bacon and sliced onion to casserole, atop the celery.
- Sprinkle all with fresh parsley.
- Combine stock and water (or just use all stock) and pour over dish; don't stir.
- Dot casserole with small bits of butter.
- Cover dish and bake for 30 to 45 minutes, or until celery is cooked but not mushy.