A simple side dish that will go well with an entry such as lamb, chicken or pork. This is a dish I use on Meatless Monday or during lenten and holidays.
Course
Main Dish or Side
Cuisine
Greek
Keyword
Greek, Lent, peas, celery
Servings6
AuthorMary Papoulias-Platis
Ingredients
2lb.of celery, cut in diagonal in 1/2" pieces, blanched
2lemons, divided and juiced
2-3tablespoonextra virgin olive oil
1large onions, finely chopped
1leek, finely chopped
1large potato, cut in 1" pieces
1 1/2cupsfresh or frozen peas
1tablespoonfresh dill, chopped
salt and pepper to taste
Instructions
Blanch the celery in water and the juice of one lemon for 10 minutes and drain. Set aside in a bowl.
In a large saute pan, add the olive oil and both onions, cook until softened.
Add the potato, and celery. Add a 1/4 -1/2 cup water, cover and simmer for 15 minutes. Watch carefully, more water may be needed.
Add the peas and dill and cook for additional 10-12 minutes, until vegetable are almost soft.
Sprinkle the juice of one lemon on top and season with salt and pepper.