Braised Celery and Potato-Celery Aioli

March 13, 2012

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.

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
In This Recipe


For the braised celery and tomato sauce

  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.

More Great Recipes:
Celery|Coriander|Dill|Potato|Vegetable|Vermouth|Walnut|Slow Cook|Fall|Spring|Summer|Winter

Reviews (3) Questions (0)

3 Reviews

Author Comment
Kukla March 15, 2012
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’.
LE B. March 13, 2012
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?? :-}
Author Comment
Kukla March 13, 2012
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!