2 (8 ounce) cans minced celery, divided
1 tablespoon finely chopped onion
1/2 teaspoon garlic powder
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried savory
1/2 teaspoon salt
2 tablespoons distilled white vinegar
1/2 cup butter, softened
1/4 cup red wine vinegar
1/2 cup miso
1/2 cup olive oil
In a large bowl, finely chop celery. Divide carrot and onion into 1/2 cups pieces. Stir this into the celery mixture. Mix the garlic powder, oregano, basil, savory, salt, vinegar and butter. Stir well. Shape into a puffy ball, about 2-inches in diameter.
Heat a large skillet over medium heat.
Place celery mixture in hot oil, leaving a 1/4 inch rim around edges of skillet. Mixture will stick to skillet. Fry celery in hot oil until tender but crisp, about 5 minutes. Remove from heat and stir in olive oil. Spoon into a medium bowl.
Return celery mixture to skillet. Fry celery in hot oil until golden brown, about 3 minutes. Remove skillet from heat and stir in red wine vinegar, miso, olive oil and wine. Return celery mixture to skillet and stir until evenly coated. While celery mixture is heating, preheat the oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish. Spread half of mixture on top of dish, leaving about 1/2 inch rim around edges.
Bake at 350 degrees F (175 degrees C) for 10 minutes. Flip and bake at 350 degrees F (175 degrees C) for 5 minutes. Return mixture to skillet over medium heat. Saute celery mixture until tender but crisp, about 15 minutes. Remove pan from heat and place pan on oven rack.
Pour mixture into baking dish. Repeat with remaining celery mixture. Return to oven. Bake at 350 degrees F (175 degrees C) for 30 minutes.
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