Braised Celery and Potato-celery Aioli


I love celery in any form and use it in many dishes. I use it instead of a spoon for spreads, hummus, and dressings. I eat it cooked in stocks, use it in pickling brines for tomatoes and watermelon, and usually add it to my salads. The recipe which I am sharing is versatile and can be served as a side dish topped with Parmigiano Reggiano shavings or as a base for a few delicious dishes. Using one recipe I made a topping for seared tuna steak, a delicious aioli and a light tomato sauce.

What you will need

1 tablespoon olive oil

1 medium yellow onion, thinly sliced

2 cloves minced garlic

8 stalks celery, ends trimmed and cut into about 2-inch lengths. Save the leaves

1 1/2 cups chicken, beef or vegetable broth

1/2 cup dry white wine or Vermouth

1 bay leaf

1 teaspoon ground coriander

1/2 teaspoon freshly ground black pepper

1/2 teaspoon coarse salt

2 tablespoons fresh dill and the saved celery leaves, chopped

2 tablespoons lightly toasted chopped walnuts

6 fresh medium tomatoes for the sauce, washed and halved

2 cloves garlic, peeled and minced

2 egg yolks

1/2 cup extra-virgin olive oil

1 teaspoon granulated sugar

Zest of 1 lime

2 limes, juiced

1 medium russet potato, washed, dried and baked until tender

1 full cup of braised celery


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