![Seafood Gumbo](https://static01.nyt.com/images/2017/02/17/dining/17COOKING-PEPIN-SEAFOODGUMBO2/17COOKING-PEPIN-SEAFOODGUMBO2-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Spicy Celery With Garlic
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
- 1bunch celery (2 pounds)
- 4cloves garlic, peeled and thinly sliced (2 tablespoons)
- ½cup chicken stock, preferably unsalted homemade stock, or canned light chicken broth
- ¼cup hot red salsa
- ¼cup olive oil
- Salt to taste
Preparation
- Step 1
Using a vegetable peeler, remove the tough, fibrous strings from the celery ribs. Cut the celery into 2-inch pieces. You should have about 8 cups.
- Step 2
Place the celery pieces in a large bowl, cover with cold water and wash them thoroughly.
- Step 3
Place the celery, still wet, in a large saucepan with the remainder of the ingredients. Bring the mixture to a boil, uncovered; then, reduce the heat, cover and cook gently for about 25 minutes until most of the liquid has evaporated and the celery is tender.
- Step 4
Serve immediately, or if you want to serve the dish later, cool, cover, refrigerate and reheat briefly in a microwave oven or in a saucepan on top of the stove.
Private Notes
Cooking Notes
Quite tasty, and surprisingly mild with all the spice. Next time I’ll add a handful of peanuts - served over rice it’s a fine vegetable meal and a great way to use up celery.
Advertisement