What is celery salt? I have no idea. Is it salt mixed with powdered celery? That seems likely. Was it used a lot in The 50’s? Anyways, it is great. It is such a complex flavor, akin to lemon zest. There’s a reason one of celery’s main uses is in stocks and soups. While once in a great while some cold raw stringy celery is perfect, it is not usually what I am hoping is for lunch. Celery salt allows you the addition of celery flavor, like in a broth, but for things that are not soupy, like, say, roasted broccoli.
There was just something about this that was so delectable. I couldn’t stop eating this broccoli. Use a lot of oil, and don’t take it out of the oven too soon
Celery salt!
Recipe:
1A. Preheat oven to 400.
1. 2 bunches of broccoli (or however much you want). Cut the florets off. I include the stalks too. They are great you just have to trim the outer layer if it is very tough– slice vertically down around all the sides. Then cut into “sticks” around the length of the florets. I didn’t used to know this and wasted so much broccoli!
2. Generously coat in grape seed oil. I use grapeseed for something like this because it has a high heat tolerance. For 2 bunches I would use maybe 2.5/3 tbsp.
3. Add some salt, regular salt. Just a bit, maybe 1/2 tsp. Add C e l e r y salt! Maybe 1 tbsp. mix it up.
4. Put in oven on a baking sheet or casserole dish for maybe 35-40 minutes, until it looks like photos below.
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