I'm making this tonight to go with rack of lamb. I expect to be wowed by it as I generally am in love with anything Nancy Silverton makes (this is her recipe), but I also had to post it for the sheer novelty of being the first person in the history of FLDG to share a recipe that "serves 7".
Stewed Celery With Herbs and Persian Lime Recipe
Serves 7
Ingredients:
2 bunches celery stalks, rinsed and leaves reserved
¼ cup extra-virgin olive oil plus more for drizzling
1 large yellow onion, finely chopped
2 teaspoons kosher salt plus more to taste
Black pepper, freshly ground
1 bay leaf, preferably fresh
2 teaspoons turmeric
1 cup water, plus more as needed
2 tablespoons ground Persian lime
1 bunch fresh mint leaves
1 bunch fresh Italian parsley
Instructions:
Step 1: Peel the celery stalks and cut them on a bias, about ¼-inch thick; set aside.
Step 2: Heat a large sauté pan or cast-iron enamel pot over medium heat and coat with the olive oil.
Step 3: When the oil is hot, add the onion, salt, black pepper, and bay leaf.
Step 4: Cook and stir until the onions are lightly caramelized and golden, but not too dark, about 10 minutes.
Step 5: Stir in the turmeric until it’s incorporated into the ovens and the color is evenly distributed.
Step 6: Add the celery and sauté until well-coated in the onions, about 1 minute.
Step 7: Pour in the water and reduce the heat to low.
Step 8: Stir in the Persian lime and season again with salt.
Step 9: Cook, stirring constantly for 5 minutes, until the celery is translucent but still crisp.
Step 10: Stir in the mint, parsley, and additional water, depending on how much water the celery has absorbed — you may need to add more water a little at a time. If you add too much the celery will become too mushy, but if you don’t add enough it will burn. It should be crunchy, salty, and acidic when you taste it; the entire cooking process takes about 35 minutes.
Step 11: Serve the celery in the pan or transfer to a decorative plate.
