About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Braised and Gratineed Celery stalks with Parmesan Cheese | Main | Braised Celery Stalks with Onion, Pancetta and Tomatoes »

Celery and Potatoes Braised in Olive Oil and Lemon Juice

This has to be one of the most deceptive recipes in the book. I looked at it and thought ho hum a recipe with celery and potatoes. How boring. Wow, was I wrong.


This recipe starts with a bunch of celery cut into 3 inch pieces. This is cooked with olive oil, salt and water for a few minutes before quartered peeled potatoes and lemon juice are added. This is cooked until everything is tender. The water is boiled off and then it is ready to serve. As my niece would say, easy peasy!

When I took the first bite I was amazed at the flavor. The potatoes were gently flavored with the lemon and celery, with a very light taste that was wonderful. It reminded me a little of a bowl of good chicken noodle soup. I don’t know why exactly, except that it made me feel all warm and fuzzy inside. What more can you ask from a side dish??

This would be a great dish to accompany a chicken or turkey entrée. That combination would allow the character of the potatoes and celery to stand out.

Comments (3)

Beth, I'm going to have to try this one. One of the things I've learned from Marcella over these last 44 weeks is a new appreciation of celery.

This looks and sounds lovely Beth. I really enjoyed the way you described this dish.

Marcella Hazan:

Beth, warm and fuzzy inside is a good description of this dish. I make it for Victor when he is down.

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This page contains a single entry from the blog posted on January 23, 2011 8:00 AM.

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