Braised Celery and Potato-celery Aioli

 

I love celery in any form and use it in many dishes. It is for me a spoon for spreads, humus and dressings instead of chips, I eat it cooked in stocks, use in pickling brines for tomatoes and water melon and most of the time add to salads. The recipe which I am sharing is versatile and can be served as a side dish topped with shavings of Parmigiano Reggiano or a base for a few delicious dishes. Using one recipe I made a toping 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, reserve the leaves

11/2 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 + reserved celery leaves, chopped

2 tablespoons lightly toasted chopped walnuts (optional)

6 fresh medium tomatoes for the sauce, washed and halved

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