Baked Celery with Pine Nuts

Celery is deliciously different in this elegant side-dish. 


1 package Olivia’s Organics celery heart
1/2 cup toasted pine nuts (or sliced almonds)
1/2 cup grated sharp cheddar cheese
Béchamel Sauce (recipe below)
1/2 cup plain bread crumbs
Salt and pepper to taste
1/2 teaspoon paprika


Preheat oven to 375 F.

Wash celery stalks and cut into 1 inch slices. Cook celery in a pot of boiling water for 5 minutes. Drain celery and slightly cool.

In a buttered 2 quart casserole dish, layer half the celery, nuts, cheese and béchamel sauce. Repeat with second/final layer and top with bread crumbs, season with salt and pepper to taste and sprinkle on paprika. Bake for approximately 40-45 minutes until breadcrumbs are browned.

Béchamel Sauce

2 tablespoons unsalted butter
2 tablespoons flour
1 1/4 cups milk
Salt and pepper to taste

In a sauce pan over medium heat, melt butter. Add flour, stirring until combined with flour and begins to slightly darken. Slowly add the milk while stirring and cook until the sauce begins to thicken and starts to boil. Lower the heat and continue stirring and cooking for another 2 minutes. Season with salt and pepper.

Categories: Celery, Side