Celery vegetables à la Provence

Ingredients for 4 servings:

• 1 kg celery
• 3 cloves garlic
• 2 large onions, red
• 2 m.-large tomato(s)
• 2 tbsp, heaped tomato paste
• 2 tsp, heaped herbs, to taste
• 2 tbsp olive oil
• 500 ml vegetable stock
• some salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Pour the vegetable stock into a suitable saucepan and bring to a boil. Add the celery and cook for about 15 minutes. After cooking, drain the celery through a sieve and reserve the vegetable stock. Meanwhile, heat the oil in a high-fat pan and sauté the onions and herbs. Once the onions are translucent, add the tomato paste and spread evenly. Stir in the garlic and diced tomatoes, top up with 300 ml of vegetable stock, and simmer gently for about 15 minutes. Add a little more vegetable stock if necessary. Add the cooked celery pieces and simmer gently for another 5 minutes. Season with salt and pepper.