Greek Celery and Potato with Tomato Paste
This is a traditional Greek dish made with ingredients most people have in their garden. I love making this is in the fall and winter. Sometimes I top it with fresh crumbled feta!
Makes 4-6 servings
Ingredients
4 medium potatoes, peeled and cut into chunks
3–4 celery stalks, chopped into 1–2 inch pieces
½ cup olive oil
2–3 tbsp fresh lemon juice (about 1/2 lemon)
2 garlic cloves, minced
1 tsp dried oregano (or 1 tbsp fresh, chopped)
1–2 tbsp tomato paste
1 cup vegetable or chicken broth (or water)
Salt and black pepper, to taste
Fresh parsley, chopped (optional, for garnish)
Directions
Peel and cut potatoes into bite-sized chunks.
Chop celery into 1–2 inch pieces.
In a large, heavy-bottomed pot, heat olive oil over medium heat. Add minced garlic and sauté 1–2 minutes until fragrant (don’t let it burn).
Stir in tomato paste and cook 1–2 minutes to caramelize slightly, which enhances its flavor.
Add potatoes and celery. Toss to coat with garlic, olive oil, tomato paste, lemon juice, oregano, salt, and pepper.
Pour in the broth (or water), just enough to partially cover the vegetables.
Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 20 minutes. Remove the cover and cook an additional 10 minutes, stirring occasionally, until potatoes are tender. Add more broth or water if necessary.
Increase heat slightly to evaporate any excess liquid if needed. Taste and adjust seasoning. Garnish with chopped parsley before serving.
Today we’re going to make this Greek dish, potato and celery. To get started on making our celery and potatoes, first we need our potatoes. So, we have four large potatoes here. So, we’re going to peel them. And we’re going to take our potatoes and we’re going to cut them into chunks. So, our potatoes are ready and now we have our celery. So, our celery stocks, wash them. We’re even going we’re going to chop these and we’re going to use the leaves, too. I’m going to put them right here. So, we’re going to take two cloves of garlic. Get that ready. Garlic’s ready. And now we’re going to take all our ingredients and go to the stove. Turn on our stove. Half a cup of olive oil and heat that up. Sauté that with our olive oil. Don’t want to burn it. Just want to cook it a little bit the aroma. Next, we’re going to stir in our tomato paste. And next, our vegetables. Next, we’re going to add our oregano, pepper, salt, and lemon. going to stir this to make sure that we coat all of our vegetables with our seasoning, our olive oil, garlic, and tomato. Once we’ve coated that, now we’re going to add a cup of vegetable broth. So now that it’s come to a boil, we’re going to cover this and we’re going to let it simmer about 20 25 minutes until the potatoes are nice and soft. So we cooked our celery and potatoes. Look at that. So I had cooked it covered for 20 minutes and then uncovered it for another 10 cuz then I got You want the vegetables to soak up the juices. So look at this. Oh, it smells incredible. Put that. And we’re going to have some chopped parsley. Put this on top. Amazing. For the full recipe, visit nikyluckus.com. And don’t forget, like, subscribe, and follow me on Instagram for some of my favorite products.
Dining and Cooking