Great recipes for little money: Roasted Celery | White polenta | Onion

2-3 servings

Celery ingredients

• 1 celery bulb
• 2 teaspoons of smoked paprika powder
• 1 tablespoon ketchup
• ½ teaspoon hot pepper salt
• 1 teaspoon brown sugar
• 2 – 3 tablespoons apple juice
• 1 onion
• 4 walnut halves
• olive oil
• vinegar
• salt

Video – this is how it's done

Wash and peel the celery well. Cover the bowls with water, add salt, and leave until it boils. This stock is used in polenta.

For the celery salad, cut a few thin slices of celery into thin slices. Season with oil, vinegar, salt and chopped walnuts.

To prepare the celery slices, cut the celery into slices about 1cm thick, then crisscross the two cutting surfaces, making cuts on the surface only.

Place the celery slices in a frying pan.

To prepare the barbecue marinade, mix ketchup, paprika powder, brown sugar, apple juice, salt and cayenne pepper in a bowl. Brush the tops of the celery slices with the dressing and drizzle with a little oil.

Cover the pan with a lid and bake the celery in a preheated oven at 160°C for about 30 minutes.

After 30 minutes, peel the onion, cut it into slices, season with salt and add to the celery. Bake uncovered for another 10 minutes.

Ingredients for polenta

• 20 grams of butter
• 350 ml of celery broth
• 50 ml whipped cream
• 100 grams of white polenta
• salt

Put the butter in a small pot and leave it until it turns brown. Pour in the celery broth and bring to a boil. Add the polenta, stir well and simmer briefly. Add the whipped cream and season as desired.