From Lidia Bastianich
mise en place:
slice onions
cut celery
Separate the heads of celery and wash and trim the stalks. Shave the tough outer ribs, if necessary, then cut the stalks (including leafy parts) in 4-inch or smaller pieces.
Heat the olive oil in a saucepan over medium heat. Add the garlic cloves and onions and heat until they start to sizzle. Cook for a minute or two, just to give the onions a little color.
Add the celery, salt and crushed red pepper then stir, making sure to coat the celery with oil.
Cook over medium heat for about five minutes, stirring occasionally.
Add the olives, raise the heat a bit and sauté the vegetables for about 15 minutes. Stir from time to time. The celery and onions should soften and caramelize a bit at the edges.
Stir in the tomato paste in the hot water and add to the pan. Bring the mixture to a boil. Cover the pan and lower the heat to simmer. Cook about 45 minutes, stirring occasionally, or until the celery is completely tender and caramelized and the liquid has reduced to a glaze (my half batch simmered for 25 minutes).
Serve warm.
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Serving Size: 1 Serving (492g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 129 | ||
Calories from Fat: 52 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 693.7mg | 24 % | |
Potassium 950.8mg | 25 % | |
Total Carbohydrate 17.4g | 5 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 10.9g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 129
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