Ingredients
4 cups 1” chunks of celery
½ cup chopped celery leaves
1 cup sliced mushrooms
1 cup sliced shallot
1 tablespoon extra virgin olive oil
¼ cup sherry vinegar
1 teaspoon cumin seed
¼ teaspoon celery seed
¼ teaspoon fresh thyme
¼ teaspoon ground black pepper
Salt to taste
Instructions
Heat the oven to 425 degrees Fahrenheit
Put the celery seeds, cumin seeds and pepper in a small saucepan and toast for a few minutes until they are fragrant.
Turn off the heat and use a pestle to crush the seeds up some (or you can give them a quick grind).
Add the vinegar and return to medium heat just until the vinegar is warm. Add the thyme and turn off the heat.
Spread the celery, shallots and mushrooms out on the baking sheet. Cover with oil and season with a pinch of salt and some pepper. Toss that all together so that everything is coated, then make sure they are spread evenly on the pan.
Roast for about 15-20 minutes until the celery starts to get tender but not mushy. When they are ready, put them in a bowl, toss with the vinegar, then the celery leaves, and serve.
Adapted from food52.com