Summary

Ingredients

• 300 g celery
• 3 medium onion (s)
• 4 large cloves garlic or a little more
• 150 g olives, reen, pitted, out the jar
• 1 bunch parsley
• 3 tablespoon tomato paste
• 4 tablespoon white wine, medium dry
• 1 ½ tablespoon breadcrumbs
• Salt and pepper, black from the mill
• 3 tablespoon oil
• 50 g butter

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Instructions

1. Clean the celery and cut into longer pieces. Cook in lightly salted water for 10-15 minutes until soft - but not too soft. Pierce with a knife to see if it is done. Keep warm.
2. Cut the onions into rings, chop the garlic and parsley and cut the olives into slices.
3. Fry the onions in the oil and butter. Let the garlic sweat briefly, then add breadcrumbs, olives and chopped parsley and mix everything together. Add tomato paste and toast briefly, then pour in the wine. Let the sauce simmer openly for about 4 minutes. Season with freshly ground pepper.
4. Pour the sauce over the celery and serve.
5. This goes well with butter potatoes (boiled potatoes tossed in butter).