By Martha Rose Shulman
- Total Time
- About 20 minutes
- Rating
- 4(94)
- Notes
- Read community notes
You can serve this as a side dish or as a topping for grains or pasta. It is adapted from a recipe in “Cooking From an Italian Garden,” by Paola Scaravelli and Jon Cohen.
Featured in: Celery as the Main Event
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:Serves 4
- 1bunch celery, trimmed and cut into 1-inch pieces
- 1tablespoon extra virgin olive oil
- 4garlic cloves, minced
- 1anchovy, rinsed and chopped (optional)
- 114-ounce can chopped tomatoes in juice
- 3tablespoons chopped flat-leaf parsley
- Pinch of sugar
- Salt and freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
60 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 2 grams protein; 349 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
Place the celery in a steamer above 1 inch of boiling water. Cover and steam 5 minutes, until just tender when pierced with a knife. Remove from the heat and drain.
Step
2
Heat the oil over medium heat in a large, heavy skillet and add the garlic. Stir until it smells fragrant, about 30 seconds, and add the anchovy if using, tomatoes, 2 tablespoons of the parsley, a pinch of sugar and salt and pepper. Stir together, then stir in the celery. Cook, stirring often, until the tomatoes have cooked down and the mixture is fragrant, about 10 minutes. Taste and adjust the seasonings. Stir in the remaining parsley just before serving.
Tip
- Advance preparation: This will keep for three days in the refrigerator. Reheat, stirring, on top of the stove. You will need to add a little water to moisten it.
Ratings
4
out of 5
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Lynne
Delicious. Fresh and crispy. Put leftovers in gratin dish with Italian cheese and baked for 5 minutes at 350 degrees.
Sara
Really surprised how good this dish was! Great way to use up leftover celery with on-hand ingredients.
Rose Thomas
This recipe sounded unassuming but turned out surprisingly tasty. I served it over cooked bulgur, and it was delicious. Another understated gem by Martha Rose!
Jeff
I love this recipe and I make it all the time! I always end up buying celery in bulk for absolutely no good reason. I just enjoy the stress of knowing it’s slowly going bad in the fridge due to my poor choices. This recipe is such an easy way to combat my celery zealousness. The punchy tomato sauce is endlessly customizable, but also great as is! Serve with or over basically anything.
Natalia
It's a perfect lunch recipe - easy, tasty, and fast. I usually add a pinch of cinnamon, some chilli to spice it up a bit, and a handful of fresh mint. Serve it over bulgur. Delicious!
Jeff James
Is "de-stringing" the celery advisable or needed?
Gerry
Made this last night with one inadvertent change to the basic recipe. The canned organic diced tomatoes on hand were mixed with roasted green chili. Turned out to be delicious . A few minutes before the the dish ready , added fresh shrimp and poached them in the celery , tomato mixture. Served over brown rice. A very easy and flavourful dish.
Rose Thomas
This recipe sounded unassuming but turned out surprisingly tasty. I served it over cooked bulgur, and it was delicious. Another understated gem by Martha Rose!
Sara
Really surprised how good this dish was! Great way to use up leftover celery with on-hand ingredients.
rebecca
Always looking for recipes to use up my left over celery. This is good for that. I added some left over cooked pasta. The combo is delicious.
C. Bonpun
Very good and tasty.
Lynne
Delicious. Fresh and crispy. Put leftovers in gratin dish with Italian cheese and baked for 5 minutes at 350 degrees.
Private notes are only visible to you.
