Celery Stewed in Olive Oil (Céleri Barigoule)
This recipe, adapted from one by Curtis Stone of Maude restaurant in Beverly Hills, simmers celery stalks in wine and olive oil with garlic, onion, and thyme. Topped with an aïoli from the braising liquid, the tenderized celery can also be used as a garnish for roasted fish or as a delicious addition to an antipasti platter. This recipe first appeared with the 2015 SAVEUR 100 item Treat Your Celery with Respect.
Yield: serves 6
- 1 cup olive oil
- 1 carrot, thinly sliced
- 1 head garlic, halved crosswise
- 1 small yellow onion, thinly sliced
- 1 cup dry white wine
- 12 stalks celery, peeled if tough, cut crosswise on the bias into thirds, plus ½ cup tender inner leaves
- 10 sprigs thyme
- <sup>1</sup>⁄<sub>2</sub> bunch parsley
- Kosher salt and freshly ground black pepper, to taste
- 1 egg yolk
- 1 oz. baby arugula
- <sup>1</sup>⁄<sub>2</sub> lemon
- Heat ¼ cup oil in a 6-qt. saucepan over medium. Cook carrot, garlic, and onion until soft, 8–10 minutes. Stir in remaining oil, the wine, celery stalks, thyme, parsley, salt, and 1 cup water. Cut a piece of parchment paper to fit inside the pan and place over surface of mixture. Simmer over medium until celery is tender when pierced with a knife, 1½–2 hours; let cool. Discard thyme and parsley. Using a slotted spoon, transfer celery mixture to a serving platter. Transfer ⅓ cup braising liquid to a blender; add egg yolk, salt, and pepper and purée until emulsified. Drizzle sauce over celery; garnish with celery leaves, baby arugula, and squeeze lemon over the top.
Clos Cibonne Cuvée Spéciale Des Vignettes Rosé 2012
"The acidity and vibrancy of Provençal rosé marries well with the barigoule elements of this dish." –Ben Aviram, wine director, Maude
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