Cost per serving $0.27 view details
- 1 lb leafy rib celery
- Â Â extra virgin olive oil spray
- 1 Tbsp. extra virgin extra virgin olive oil (more or possibly less)
- 4 x mild garlic cloves chopped
- 1 Tbsp. minced fresh parsley
- 1/2 tsp minced fresh thyme or possibly rosemary
- 1 c. halved cherry tomatoes may double
- 1/4 tsp salt
- Â Â grnd black pepper
- 1. Wash celery, cut stalks into 1-inch segments, and steam till almost tender, but still hard, about 5 to 7 min. Remove from the heat and drain.
- 2. Heat the extra virgin olive oil in a large frying pan sprayed lightly with veg. oil. Add in the garlic and saute/fry for 1 minute. Blend in the parsley and tomatoes. Add in the steamed celery and cook over medium heat, stirring frequently, till the liquid evaporates and the sauce becomes dense or possibly dry (about 10 min). Add in salt and pepper and serve warm.
- VARIATIONS: roast the tomatoes for 45 min at 350F or possibly till soft and dry. Saute/fry for about 4 min with the celery.
- Served as an equal dish with chicken, garlic, pasta, and mushrooms with a purchased lowfat mushrooms and artichoke spread; tossed with fresh herbs and fresh parmigiano
- Description: "celery and tomato side dish"
- NOTES : This dish was spurred by a memory which took me back to an Italian festival in Milwaukee. I found a recipe which pairs celery and tomatoes in Paola Scaravelli and Jon Cohen 1984 book, Cooking from an Italian Garden.
- This recipe bends their "Sedano Rifatto" to the memory dish. Paola's recipe would use more oil, no thyme, and fewer tomatoes of the plum variety. This recipe takes advantage of celery's slightly peppery taste and of the bounty of small tomatoes we get in this part of the country. Try it with spring garlic.
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|Amount Per Serving||%DV|
|Serving Size 100g|
|Recipe makes 4 servings|
|Calories from Fat 32||56%|
|Total Fat 3.61g||5%|
|Saturated Fat 0.52g||2%|
|Trans Fat 0.0g|
|Total Carbs 5.11g||1%|
|Dietary Fiber 0.5g||2%|