Lenten Recipe: Stewed Celery

Publish Date: 
Tuesday, March 4, 2014
  • 2 onions, sliced
  • ¼ cup olive oil
  • 1 bunch celery leaves removed
  • ½ cup water
  • 3-4 garlic cloves, coarsely sliced
  • ¼ cup red or green pepper, coarsely chopped
  • salt and pepper to taste
  • 1 rounded teaspoon tomato paste
  • juice of 1 lemon
Sauté onions in olive oil over moderate heat for about 10 minutes, stirring frequently to prevent browning.
Cut celery stalks crosswise into 1-inch pieces-there should be about 3 cups. Add to onions, with the water, and cook over low heat for 20 minutes, covered. Stir occasionally.
Add garlic, pepper and seasonings. Mix tomato paste with the lemon juice and add to saucepan, stirring to blend in. Cook additional 20 minutes or until celery is crisp-tender. Serve warm for best flavor.

Yields: 4 servings.

*Variation:  At step 3, add 2 carrots, cut into ¼-inch rounds.

Note: Celery leaves can be added during the last 10 minutes of cooking or can be dried and used in soups or potato salad.