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Serves
4 as a side, 2 as an entree
Author Notes
Do you ever find yourself buying a whole bunch of celery when you need but 1 or 2 stalks? I do and recently realized I'd amassed an enormous amount. What to do with all this celery? I mean really, there's only so much you can add to your salad or pawn off onto your kids with peanut butter and raisin ants.
In looking through a number of my cookbooks and searching online, I was surprised by the relative lack of recipes in which celery -as opposed to celery root- stars. As a result of wanting such a dish, this pan saute came into being. It's a lovely way to let celery shine alongside the beautiful turnips and apples at the Greenmarkets now. And plus bacon? Delish! —em-i-lis
Ingredients
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2
strips bacon
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1 tablespoon
butter (salted or unsalted)
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1
shallot (about .1 oz), thinly sliced
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2
small garlic cloves, minced or thinly sliced
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1/2 teaspoon
salt
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4
turnips (about 12 oz), trimmed, peeled, cut into ~½" thick sticks
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5
celery stalks (about 7 oz), trimmed, cut on the diagonal into slices similar in size to your turnips
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slosh of white wine or broth
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1
small Stayman Winesap apple (or other firm, tart but sweet apple), not peeled, sliced into thin moons
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¼ teaspoons
ground Szechuan pepper
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Pinch
brown sugar
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Gruyère for grating, optional but good
Directions
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In a 10" skillet or paella pan, cook the bacon. Remove and drain on paper towels. Reserve 1-2 tsp drippings, just enough to slick the bottom of the pan. Return pan to medium heat and add the butter.
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When melted, add the shallots, garlic and salt, and stir until everything is well combined. Keep a watch on things and lower the heat if need be; you don't want anything too brown.
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When the shallots are soft and golden, add the turnips, stirring and cooking to coat well with the butter-shallot mixture. After about 5 minutes, add the celery and a nice slosh of white wine or chicken broth. Stir well.
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When the turnips and celery are softening but still retain a crunch (a knife can't quite get through), lay the apples over the top of the veggies and sprinkle everything with the Szechuan and brown sugar. Crumble the cooked bacon and sprinkle it over the top.
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Toss everything gently and cook a few more minutes until the apples are a bit soft and the dish is warmed through.
Turn out into a serving dish and grate Gruyère over the top if you wish. Serve warm.
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