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Celery with potatoes and almond butter

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Ingredients for 2 servings:

  • 3 small potatoes
  • 5 stalk(s) Celery
  • 1 small onion(s), chopped
  • 200 ml vegetable stock
  • 1 tbsp almond butter
  • 1 tbsp rapeseed oil, or other vegetable oil
  • Pepper, white

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Clean the celery stalks (cut off the top and bottom, remove the fibers), cut them lengthwise, and cut into approximately 1/2 cm long pieces. Peel the potatoes and cut them into roughly equal-sized pieces. In a saucepan, sauté the onion in rapeseed oil, add the potatoes and celery, and stir a few times. Deglaze with the stock and cook over low heat until tender. Finally, stir in 1 tablespoon of almond butter and let it bubble slightly. Season with white pepper to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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