Wednesday September 24th, 2014
Celeriac & olives in tomato sauce
For 2-3 servings:
1 onion, finely chopped
3 tablespoons tomato puree
150 g black olives
1 tablespoon oil
salt and pepper, to taste
Peel, wash and cut the celeriac in medium size pieces.
Stir fry the onion in oil for about 1-2 minutes. Add the celeriac and cover with water.
When the celeriac is almost cooked add the olives, tomato puree, salt and pepper to taste. Continue cooking until the celery is done.