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.

Cook Time

25 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

10
ml

White Wine Vinegar

referred to as 1 dessertspoon

Meat

3
slice

Pancetta

or smoked streaky bacon

NutsSeeds

1
sprig

Thyme

can use 1 or 2 sprigs

1
sprig

Rosemary

4
leaf

Sage

1
to taste

Salt

1
to taste

Black Pepper

freshly milled

OilsFats

45
ml

Olive Oil

light version preferred

Vegetables

1
head

Celery

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

6
piece

Shallots

peeled and split if bulbs are dividing

Steps

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.