Celery and Potatoes Braised in Olive Oil and Lemon Juice
This has to be one of the most deceptive recipes in the book. I looked at it and thought ho hum a recipe with celery and potatoes. How boring. Wow, was I wrong.
This recipe starts with a bunch of celery cut into 3 inch pieces. This is cooked with olive oil, salt and water for a few minutes before quartered peeled potatoes and lemon juice are added. This is cooked until everything is tender. The water is boiled off and then it is ready to serve. As my niece would say, easy peasy!
When I took the first bite I was amazed at the flavor. The potatoes were gently flavored with the lemon and celery, with a very light taste that was wonderful. It reminded me a little of a bowl of good chicken noodle soup. I don’t know why exactly, except that it made me feel all warm and fuzzy inside. What more can you ask from a side dish??
This would be a great dish to accompany a chicken or turkey entrée. That combination would allow the character of the potatoes and celery to stand out.
Beth, I’m going to have to try this one. One of the things I’ve learned from Marcella over these last 44 weeks is a new appreciation of celery.
This looks and sounds lovely Beth. I really enjoyed the way you described this dish.
Beth, warm and fuzzy inside is a good description of this dish. I make it for Victor when he is down.