Pan-Cooked Celery With Tomatoes and Parsley
Updated March 12, 2023
Andrew Scrivani for The New York Times
- Total Time
- About 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 bunch celery, trimmed and cut into 1-inch pieces
1 tablespoon extra virgin olive oil
4 garlic cloves, minced
1 anchovy, rinsed and chopped (optional)
1 14-ounce can chopped tomatoes in juice
3 tablespoons chopped flat-leaf parsley
Pinch of sugar
Salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
6 grams carbs; 2 milligrams cholesterol; 61 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 3 grams fiber; 352 milligrams sodium; 2 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place the celery in a steamer above 1 inch of boiling water. Cover and steam 5 minutes, until just tender when pierced with a knife. Remove from the heat and drain.
- Step 2
Heat the oil over medium heat in a large, heavy skillet and add the garlic. Stir until it smells fragrant, about 30 seconds, and add the anchovy if using, tomatoes, 2 tablespoons of the parsley, a pinch of sugar and salt and pepper. Stir together, then stir in the celery. Cook, stirring often, until the tomatoes have cooked down and the mixture is fragrant, about 10 minutes. Taste and adjust the seasonings. Stir in the remaining parsley just before serving.
Advance preparation: This will keep for three days in the refrigerator. Reheat, stirring, on top of the stove. You will need to add a little water to moisten it.
Private Notes
Comments
Delicious. Fresh and crispy. Put leftovers in gratin dish with Italian cheese and baked for 5 minutes at 350 degrees.
Really surprised how good this dish was! Great way to use up leftover celery with on-hand ingredients.
This recipe sounded unassuming but turned out surprisingly tasty. I served it over cooked bulgur, and it was delicious. Another understated gem by Martha Rose!
Steamed celery 3 minutes, so as not to lose too much crunch. Used 5 or 6 kalamata olives instead of anchovies. 1 TBSP of dried parsley in place of fresh. Very tasty
My wife doesn't like fresh celery. But she liked this and so did our dinner guest. Will definitely make it again!
Used a generous tablespoon of miso paste instead of the anchovies, added a pinch of chili flakes and some chicken stock to deepen the flavors and some lemon juice to brighten it all up. Great side dish!