Braised Celery and Potato-Celery Aioli

Ingredients

For the braised celery and tomato sauce

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  • 1 tablespoon olive oil
  
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  • 1 medium yellow onion, thinly sliced
  
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  • 2 cloves minced garlic
  
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  • 8 stalks celery, ends trimmed and cut into about 2-inch lengths, reserve the leaves
  
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  • 11/2 cups chicken, beef or vegetable broth
  
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  • 1/2 cup dry white wine or Vermouth
  
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  • 1 bay leaf
  
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  • 1 teaspoon ground coriander
  
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  • 1/2 teaspoon freshly ground black pepper
  
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  • 1/2 teaspoon coarse salt
  
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  • 2 tablespoons fresh dill + reserved celery leaves, chopped
  
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  • 2 tablespoons lightly toasted chopped walnuts (optional)
  
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  • 6 fresh medium tomatoes for the sauce, washed and halved
  

Directions

For the braised celery and tomato sauce

1. To a large skillet, add the olive oil, onions, garlic, and celery. Add the chicken broth, Vermouth, bay leaf, coriander, salt, and pepper, and bring to a boil. Reduce the heat to low and cover. Simmer, turning once, until the celery is tender, about 30 minutes.
2. Remove from the heat and using a large slotted spoon, transfer the celery to a serving platter. Spoon a little cooking liquid over, and sprinkle with dill, celery leaves and toasted walnuts (if using). Leave the remaining braising liquid in the skillet.
3. To make the tomato sauce: Place tomatoes in a blender or food processor and blend until smooth. Pour into the skillet with the remaining celery braising liquid, add some more salt and pepper or a pinch of red pepper flakes and cook on medium-high heat until reduced and thickened to sauce consistency, about 10-15 minutes.
4. To serve: Spread two tablespoons of the tomato sauce on the bottom of a serving plate, place the fish or meat steak on top and then spoon the braised celery on top.