Celery with onion and olive sauce

Ingredients for 2 servings:

• 300 g celery
• 3 m.-sized onion(s)
• 4 large garlic cloves or a little more
• 150 g green olives, pitted, from the jar
• 1 bunch of parsley
• 3 tbsp tomato paste
• 4 tbsp white wine, medium-dry
• 1 ½ tbsp breadcrumbs
• Salt and pepper, black from the mill
• 3 tbsp oil
• 50 g butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Unusual, but very good – not only for olive fans

Clean the celery and cut into longer pieces. Boil in lightly salted water for 10-15 minutes, until soft—but not too soft. Pierce with a knife to check if it’s cooked through. Keep warm. Slice the onions, finely chop the garlic and parsley, and slice the olives. Sauté the onions in the oil and butter. Sweat the garlic briefly, then add the breadcrumbs, olives, and chopped parsley and mix everything together. Add the tomato paste and fry briefly, then pour in the wine. Simmer uncovered for about 4 minutes. Season with freshly ground pepper. Pour the sauce over the celery and serve. Serve with buttered potatoes (boiled potatoes tossed in butter).