Tuesday, January 10, 2012

Potato Celery Hash

This was a fun recipe. I honestly wasn't sure how I'd feel about this, given the massive amount of celery in it, but it turned out really well. I think I mostly look at celery as a peripheral ingredient (unless of course, I'm stuffing it with peanut butter or cream cheese), but celery is a pretty amazing vegetable to use as a main part of whatever's being made. Hope you enjoy!

1 head celery, sliced into 1" long pieces
2 pounds purple fingerling potatoes, cut into 1" long pieces
1/2 small onion, diced
4 tablespoons butter
salt and pepper to taste
1/2 cup freshly chopped parsley
1 teaspoon sumac
2 tablespoons lemon juice

Put the potatoes in salted water and bring to a boil. Boil until al dente, then drain. In a large skillet over medium heat, melt butter. When butter is melted and slightly browned, add all other ingredients and cook until slightly creamy and with celery cooked through (so it's soft but still crispy on the outside). Serves two.

2 comments:

  1. Sumac? Where would you get that? Is it a spice? Vegetable? I've never seen that in a recipe before...

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  2. Oh! That's got to have been driving you crazy, DC, since I put sumac in so much of my stuff! It's a spice (dried berry that's then ground) that's got a very lemony flavour. The Romans actually used it in recipes where we'd normally use lemon, before lemons made their way to that part of the world. Here're some links on what it is and where to get it.

    http://en.wikipedia.org/wiki/Sumac
    http://www.myspicesage.com/sumac-ground-p-235.html?s_kwcid=TC|8504|sumac||S|e|6541192802&gclid=CImK3-WPyK0CFQJgTAod_VTYfA
    http://www.thespicehouse.com/spices/powdered-sumac
    http://www.penzeys.com/cgi-bin/penzeys/p-penzeyssumac.html

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