This is similar to celery victor originally invented by Chef Victor Hirtzler of the
. Unlike celery victor, this is cooked in water, and may be served warm or cold. This recipe came from San Francisco St. Francis Hotel Andros Island (not too far from ) where my mother visited by boat. Athens
Preheat oven to 350 F.
2 Heads celery, trimmed and quartered
½ Bay leaf
4 Allspice berries
½ Teaspoon brown mustard seeds
3 Tablespoons olive oil
1/4 Teaspoon thyme
1/4 Teaspoon salt
1/2 Teaspoon lemon zest, minced
1/2 Tablespoon lemon juice
1/4 Teaspoon pepper
Water per recipe
2 tablespoon minced parsley
Trim the tops off two heads of celery. (Save these for soup or salad) Quarter celery length wise. Place in Pyrex dish. Bring water level half way up on the celery; add other ingredients save the parsley which will be used for garnish. Bake in center rack for 30~40 minutes until tender. Baste several times while cooking. Arrange celery on a serving platter. Reduce the liquid stock to just enough to pour over celery. Strain stock and pour over celery. Garnish with minced parsley. Serve warm or cold.
- This is a food that has good minerals and vitamins A, B6, C, K and good source of dietary fiber.