Dish of the Week: Celery Stew

By February 18, 2011Uncategorized

from the Victory Garden Cookbook by Marian Morash

4 cups celery in ½-inch chunks
1 sweet red pepper
1 ½ cups sliced onions
3 Tbs. butter
1 Tbs. olive oil
1 clove garlic
½ tsp. celery salt
4 tomatoes
1 tsp. chervil
½ cup chopped celery or lovage leaves or dill
½ cup hot broth
2 cups cooked white kidney or shell beans
salt and freshly ground pepper

Blanch celery for 5 minutes in boiling water; drain. Peel pepper if you wish. Slice pepper and cook along with onions in butter and oil until wilted and lightly browned. Chop garlic, add to pan, and cook for 1 minute. Stir in celery and celery salt; cover and cook over medium-low heat for 20 minutes stirring occasionally. Peel, seed, and chop tomatoes and add along with herbs and broth. Cover pan and cook for 10-15 minutes longer or until celery is tender. Stir in beans and cook until heated through. Season to taste ans serve hot. Serves 6-8.


Author Terra

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