Slow-Roasted Celery

This unexpected side dish is sure to be a new favorite.

Ingredients:
2 bunches celery, halved lengthwise, leaves removed and coarsely chopped
3 to 4 cloves garlic, pressed
3 tablespoons apple cider
6 tablespoons olive oil
1 bunch fresh parsley, coarsely chopped
3⁄4 cup vegetable or chicken stock
1 cup crumbled blue cheese
2⁄3 cup coarsely chopped toasted hazelnuts
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 400°.

2. Bring a large pot of salted water to a boil. Blanch the celery for 3 minutes, scoop them out with a slotted spoon, and let drain. Place the celery on a baking sheet, cut sides down.

3. Whisk the garlic, apple cider and olive oil together, then season to taste with salt and pepper. Sprinkle the celery with half of the dressing and half of the parsley and slide the baking sheet into the oven. Pour the stock over them and cook for 45 to 60 minutes (depending on the thickness of the celery), until the celery al dente and the tips are coloring.

4. Transfer to a serving platter if desired. Drizzle with the rest of the dressing; sprinkle with the rest of the parsley, celery leaves, cheese, and hazelnuts; and serve.

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