Celery with wild garlic paste and tahini

Ingredients for 1 servings:

• 4 stalk(s) Celery
• 1 tbsp ghee or oil if vegan
• 2 tsp, heaped wild garlic (wild garlic paste)
• 2 tbsp tahini or almond butter, both should be liquid
• possibly salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

vegetarian

Clean the celery stalks (remove the long strips), cut them into three pieces lengthwise, and cut them into small cubes. Heat the oil or fat of your choice in a non-stick pan and add the cubes. Cook for a few minutes with the lid closed. Stir/turn occasionally, allowing the condensation to run into the pan. Add the wild garlic paste and cook the celery over very low heat with the lid closed. Stir and test to see if it is cooked to your liking. Shortly before the end of the cooking time, drizzle the tahini or liquid almond butter over the contents of the pan. Turn off the heat and let it stand for a few minutes. It is important to always put the lid back on. Add salt to the plate if necessary. There are some instructions for wild garlic paste here on chefkoch.de. GAT users should only test this recipe with almond butter at the beginning.