Contorni: Veggies, Salads, Potatoes Italian Regional Recipes Primi Piatti: Pasta, Rice, Soups

Stewed Celery and Potatoes

A very versatile dish as depending on how much vegetable broth you use, it can become a soup, perhaps served with some croutons, as well as a side dish paired with meat or fish or other vegetables.

The origin of this dish could belong both to Tuscany and Campania, as well as to other regions of Central-Southern Italy.

Serves 2, Preparation time 10 mins, Cooking time 50 mins

  • Celery stalks, 2
  • Medium-sized Yellow Potatoes, 3
  • Vegetable broth, to taste
  • Tomato paste, 2 tablespoons
  • Bay Leaves, 2
  • Garlic cloves, 2
  • A little white onion or a shallot
  • Salt and Black Pepper, to taste
  • EVOO – Extra Virgin Olive Oil, 2 tablespoons
  • Grated Parmigiano, to taste


Prepare the vegetable broth and keep it warm enough.

Cut celery stalks into chunks, same for potatoes and cut onions into thin rings.

In a big pot with EVOO, add garlic cloves and the onion thin rings with a couple of bay leaves and let them sizzle for few minutes.
Add celery chunks, fry them until they start to soften, then add the potatoes and brown them a bit.

Photo taken by My Pinch of Italy

Pour hot broth into the pot in and cover completely celery and potatoes, add tomato puree, a pinch of salt and black ground pepper, stir and simmer until both celery and potatoes are cooked through.

Photo taken by My Pinch of Italy

Tip: potatoes absorb a lot of broth, pour it as needed until they will be soft.

Remove both garlic cloves and bay leaves and serve with a sprinkle of grated Parmigiano and black pepper.

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