Celery Baked in Vinaigrette with Pancetta and Shallots

Roasted celery hearts and shallots flavored with herbs, crispy pancetta, and white wine vinegar baked in a parchment parcel.

Side Dish Pancetta Low Carb Roasted Celery

Estimated Nutrition

Calories

342.1

kcal / serving

684.2 kcal total

Carbs

7.8g

per serving

15.6 g total

Fat

31.2g

per serving

62.4 g total

Protein

6.4g

per serving

12.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Wine Vinegar

referred to as 1 dessertspoon

Meat

slice

Pancetta

or smoked streaky bacon

NutsSeeds

sprig

Thyme

can use 1 or 2 sprigs

sprig

leaf

to taste

to taste

freshly milled

OilsFats

Olive Oil

light version preferred

Vegetables

head

Celery

tough outer layers removed, root pared but attached, cut into 9cm pieces

piece

Shallots

peeled and split if bulbs are dividing

Method

Preheat the oven to 240°C.

Trim, cut, wash, and dry the celery pieces.

Brown the celery and shallots in 15ml of oil, then remove.

Fry the pancetta in the same pan until crisp.

Arrange vegetables and herbs on a greased 23cm circle of silicone paper and season.

Whisk remaining oil and vinegar, pour over vegetables, and add crumbled pancetta.

Fold and seal the paper to trap steam and bake for 20-25 minutes.

Carefully unwrap the parcel and serve with the remaining juices.