This has to be the first time I have given celery centre stage in a dish. Most of the time it remains well hidden in a stir-fry, rice or soup; the only indication of its presence being its strong aniseed flavour or the random in-digestible stalk that gets caught between your teeth. But with its firm crunchy texture and fine grooves along its spine, celery ought to be used a lot more like pasta as it can carry a lot of sauce on its back without wilting under the weight.
So here I have created this recipe: ‘Celery in Tomato Sauce’ basically, for the ‘Beat the Bloat’ series I’m running at the moment. All of this week I have been consuming only those recipes that I have mentioned in the series, and along with daily exercise I have to say, I feel amazing! Very refreshed and not ‘full’ to the point of wanting to sleep midday (if there’s any cause for sleep, its this beautiful hot sun we’ve been enjoying lately).
So enjoy this side dish with rice or maybe even spaghetti - the choice is yours!
Ingredients: 8 Celery Sticks - sliced 1 large Tomato - finely chopped 1 tbsp Tomato Paste 2 garlic cloves crushed 1/4 white onion, finely chopped 3 sprigs of fresh Thyme (or 1 tsp dried thyme) tbsp vegetable oil 3 Anchovy fillets (optional) pinch of black pepper Method: 1. Slice the celery and steam in a pot for 2 minutes or until the stalks turn bright green in colour. Then transfer the celery to an ‘ice cold bath’ of water to stop them cooking and to retain their colour. 2. In a frying pan, fry the onion and garlic then add the anchovies and stir them in until they melt. Then add the tomato paste and fresh tomatoes. 3. Stir in the fresh thyme and then gradually add the celery stalks (drained from the water) to the saucepan, stir them in until fully drenched in the sauce. Then add salt and pepper to taste.Sedano al Pomodoro
lovelorettaskitchen.com 
Yum! I love celery and will certainly try this!
LikeLike
Glad you like it..:-)
LikeLike