Celery Vegetables À La Provence
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg celery
- 3 cloves garlic
- 2 large onions, red
- 2 medium tomato (s)
- 2 tablespoon, heaped tomato paste
- 2 teaspoons, heaped herbs, to taste
- 2 tablespoon olive oil
- 500 ml vegetable stock
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Put the vegetable stock in a suitable saucepan and bring to a boil. Add the celery and cook for about 15 minutes. After the cooking time, drain the celery over a sieve and save the vegetable stock.
- In the meantime, heat the oil in a high pan and sauté the onions with the herbs. As soon as the onion is translucent, add the tomato paste and distribute evenly.
- Fold in the garlic and diced tomatoes, fill up with 300 ml vegetable stock and simmer gently for about 15 minutes. Pour in some vegetable stock if necessary. Add the cooked celery pieces and simmer gently for another 5 minutes. Season to taste with salt and pepper.
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