Delicious, cheap, easy, vegan, quick, filling. Not much more to say.
- 2 small onions
- 1 head of celery
- Olive oil for frying
- Olive oil for serving (best quality that you can get)
- 1 400g borlotti beans, drained (this can be substituted, but I love borlotti beans)
- 1 litre stock
- salt and black pepper, freshly ground
- Chop the onions and celery, and fry in olive oil in a large pan over a low heat, until soft; don’t brown the vegetables
- Add the other ingredients, bring to the boil, and then cover to simmer for 20 minutes
- Season, and roughly blend with a soup wand. Add a little water if the soup is too thick.
Serve with a swirl of posh olive oil to each bowl, and a slice of brown bread on the side.
We got hold of some locally raised mutton the other week, and the first thing I made was this, so delicious. I love Persian food, and this recipe is just wonderful, so subtle and warming. It should be served with barberry rice, (zereshk polo), but we had it with plain rice, because I didn’t know at the time.
The recipe is from Maryam Sinaiee’s book, Nightingales and Roses. All of the recipes I have tried from this book have been easy to follow, and delicious. She also writes a food blog called The Persian Fusion, which has a good gluten-free section as well.
- 1 large head of cellery
- 100g flat-leaf parsley
- 80g mint leaves
- 6 tbsp vegetable oil
- 2 onions, finely chopped
- 500g lamb or mutton, cut into chunks (preferably lamb neck fillet or lean shoulder, but I had a bit of leg)
- 1 tsp turmeric
- 1 tbsp plain foulr
- 1/2 tsp salt
- juice of half a lemon
- black pepper
- Heat 2 tbsp oil in a heavy casserole dish, and fry the onions over a moderate heat, until they start to brown
- Add the lamb/mutton and the turmeric, and fry until lightly browed on all sides.
- Pour over boiling water, to cover the meat by a couple of centimetres. Bring to the boil, and then lower the heat so that the lamb/mutton can cook for the next hour.
- Next up, prepare the herbs. Remove any tough-looking stems from the mint and parsley, and add any leaves from the celery. Put them in a food processor, or slice finely. This makes quite a mound of chopped herbs.
- While the lamb continues to cook, cut the celery stalks into 2 centimetre pieces. Heat 2 tbsp oil in a frying pan over a medium heat, and add the celery along with 2 tbsp water, and cover. The celery should cook for about half an hour, until almost soft and beginning to brown at the edges.
- Once the meat has been cooking for an hour, add the cooked celery pieces with all their juices.
- In the frying pan, heat another 2 tbsp oil, and add the herbs and flour, stir and cook for 4-5 minutes, making sure that the herbs don’t burn. Add the cooked herbs to the stew.
- Bring the stew back to the boil and cook for another hour (possibly an hour and a half) – the meat should be really tender and the sauce should be thickened.
- Add the lemon juice, salt and pepper to taste, cook for a further five minutes.
Serve with rice; I will test out the Zereshk Polo recipe soon.
This has its roots in Delia Smith’s vegetarian cook book. Some of the recipes have lasted with me, and it is a book I dip back to regularly. It is a good way to use all of the celery that gets left from other recipes that only use one or two stalks.
- 450g approx of celery stalks
- 550g approx of celeriac, peeled and chopped
- 1 onion, peeled
- 1.5 litres of marigold stock
- 3 bayleaves
- salt and pepper
- creme fraiche or greek yoghurt, chopped herbs to serve.
- Preheat the oven to 140C gas mark 1
- Use a peeler or sharp knife to remove any stringy sections from the outside of the celery stalks. Cut into large chunks.
- Peel and chop the celeriac, and cut the onion into large wedges.
- Put all of the ingredients into a large casserole dish with the stock, bayleaves, salt and pepper. Bring it to a simmer on the hob, cover, and transfer to the oven.
- Leave to cook in the oven for three hours.
- Remove the bayleaves, and blend using a soup wand,
- Serve with a swirl of creme fraiche, and chopped herbs. Parsley or chopped celery leaves work well, so do chive flowers, the colour contrast is so beautiful.
I got this recipe out of ‘how to cook’ book 2 by Delia Smith. Word of warning – takes a little longer than I anticipated.
- 1 head of celery, trimmed and cut into 5cm batons
- 25g butter
- 75g carrots, cut to match the bits of celery
- 1/2 large onion, finely sliced
- 200ml marigold stock
- Salt, pepper, chopped parsley
- Melt the butter in a pan, and cook the onion over a medium to high heat, until golden
- Add the carrots and celery, and cook for another 5 minutes, until beginning to brown
- Season with salt and pepper, and add the stock, bring to the boil, cover and simmer for around 15 minutes
- Take the lid off and boil the juices down to a reduced and thickish stock.
- Serve with the juices poured over the celery and garnished with chopped parsley
I served this with Roman Beef Stew.