Braised Celery with Tomatoes, Olives and Capers
vegetable stock for sauteing
1 medium onion, chopped
2 large bunches celery (about 3.5 pounds), washed, trimmed and cut into 2″ lengths
salt and pepper to taste
1 1/2 Tbsp flour
2 1/4 cups vegetable stock
2 Tbsp drained capers
1 1/2 cups pitted and sliced black olives
1 28 ounce or 2 14 ounce cans low sodium diced tomatoes
optional: 8 ounces whole wheat pasta, precooked
Place a dutch oven or stock pot onto medium high heat. Coat the bottom of the pot in vegetable broth. When broth is bubbling, add onions and stir. Let cook, stirring frequently, for 5 minutes. Add celery and stir. Season with salt (or not) and pepper. Sprinkle with flour, stir, and let cook for 2 more minutes.
Add vegetable broth, bring to a boil, then lower heat to simmer. Add capers, olives and diced tomatoes and stir. Cover and let simmer for 15 minutes. Uncover, raise heat a bit, and let simmer for 30 minutes or until the liquid is thickened, stirring occasionally.
Optional: Before serving, add cooked whole wheat pasta and stir.
This is so phenomenal, I think I’m going to be eating the leftovers for breakfast.