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Good recipes for cooked celery are hard
to come by. This fresh tasting combination makes a welcome addition to
any summer cookout. It goes especially well with grilled fish or
shellfish and complements roast or grilled lamb almost as well as a
ratatouille.
Make 6 to 8 servings
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1 whole stalk celery, separated into ribs, trimmed and cut into 3 inch
pieces including any leaves
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2 large ripe tomatoes, seeded and cut into large dice
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1 clove garlic, minced
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1 large onion, halved and sliced
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1 green bell pepper, seeded and cut into
1/2 inch pieces
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1/2 cup well flavored chicken stock
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1/4 cup dry white wine
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Salt and freshly ground black pepper to taste
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1 tablespoon chopped fresh thyme, or 1 teaspoon dried
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Pinch ground red (cayenne) pepper
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Preheat the oven to 375F.
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Arrange the celery in the bottom of a 2 quart ovenproof casserole. Top
with the tomatoes. Sprinkle with the garlic. Add the onion and bell
pepper. Pour in the stock and wine. Season well with the salt, black
pepper, and thyme. Sprinkle with the red pepper. Cover and bake for 30
minutes. Uncover the casserole, stir the vegetables gently, and bake
until much of the liquid is evaporated, about 15 minutes longer. Serve
very hot.
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