Celery with Tomato and Mushroom Sauce Recipe

Ingredients

Serve 4-6

• 1 lb/500 g celery stalks, leaves removed, cut into 3-inch/8-cm lengths

• juice of 1 lemon

• 8 oz/250 g mushrooms

• 1 small onion, finely chopped

• 4 tbsp extra-virgin olive oil

• 1 carrot, peeled and cut into julienne sticks

• 1 cup/250 g chopped tomatoes

• salt and freshly ground black pepper to taste

• 2 tbsp finely chopped parsley

Method:

1. Cook the celery in a large pot of salted, boiling water with half the lemon juice for 10-15 minutes, or until tender. Drain.

2. Soak the mushrooms in cold water with the remaining lemon juice for 5 minutes. Drain and slice thinly.

3. Sauté the onion in the oil in a large saucepan over low heat for 2 minutes.

4. Add the carrot and mushrooms and cook for 5 minutes. Add the tomatoes and season with salt and pepper.

5. Cover and cook over low heat for 30 minutes, or until reduced.

6. Arrange the celery in a serving dish and pour the sauce over the top. Sprinkle with the parsley and serve hot.