Celery Stew

from the Victory Garden Cookbook by Marian Morash

A quickly made stew with good, fresh vegetable flavor.

4 cups celery in ½-inch chunks

1 sweet red pepper

1 ½ cups sliced onions

3 Tbs. butter

1 Tbs. olive oil

1 clove garlic

½ tsp. celery salt

4 tomatoes

1 Tablespoons freshly chopped chervil

½ cup chopped celery or lovage leaves or dill

½ cup hot broth

2 cups cooked white kidney or shell beans

salt and freshly ground pepper

Blanch celery for 5 minutes in boiling water; drain. Peel pepper if you wish. Slice pepper and cook along with onions in butter and oil until wilted and lightly browned. Chop garlic, add to pan, and cook for 1 minute. Stir in celery and celery salt; cover and cook over medium-low heat for 20 minutes stirring occasionally. Peel, seed, and chop tomatoes and add along with herbs and broth. Cover pan and cook for 10-15 minutes longer or until celery is tender. Stir in beans and cook until heated through. Season to taste ans serve hot. Serves 6-8.

 

 

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