Braised Celery and Potato-Celery Aioli

By • March 13, 2012 • 3 Comments

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Author Notes: 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.
Kukla

Serves a crowd

For the braised celery and tomato sauce

  • • 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
  1. To a large skillet, add the olive oil, onions, garlic, and celery. Add the chicken broth, Vermouth, bay leaf, coriander, salt, and pepper, and bring to a boil. Reduce the heat to low and cover. Simmer, turning once, until the celery is tender, about 30 minutes.
  2. Remove from the heat and using a large slotted spoon, transfer the celery to a serving platter. Spoon a little cooking liquid over, and sprinkle with dill, celery leaves and toasted walnuts (if using). Leave the remaining braising liquid in the skillet.
  3. To make the tomato sauce: Place tomatoes in a blender or food processor and blend until smooth. Pour into the skillet with the remaining celery braising liquid, add some more salt and pepper or a pinch of red pepper flakes and cook on medium-high heat until reduced and thickened to sauce consistency, about 10-15 minutes.
  4. To serve: Spread two tablespoons of the tomato sauce on the bottom of a serving plate, place the fish or meat steak on top and then spoon the braised celery on top.
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over 2 years ago Kukla

This version of the recipe is incomplete. The Aioli part was cut-of due to technical error on our website. Please view the more resent version of the same recipe. My apologies’.

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over 2 years ago LE BEC FIN

kukla, you CONTINUE to wow me with your cooking. I mean, you already had me with the potato celery aioli, but then as i read down the ingredients, i see WALNUTS! and plenty of my much loved acid- tomato, vermouth, lemon. The components remind me a bit of the turkish and arabic tarator sauce (except for the wine and tomato), popularly served with fish as well. But kukla, I do have one question..... Why can't you live next door to me?? :-}

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over 2 years ago Kukla

I would love to live next door to you Le Bec Fin; and am sure there would be a lot of things which I could learn from you. Thanks for, as always very nice comment!