Celery and potatoes braised in olive oil and lemon juice from Essentials of Classic Italian Cooking (page 487) by Marcella Hazan

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Notes about this recipe

  • Soosie on February 13, 2026

    This is a favourite of my husband’s and mine. I make it again and again. It’s utterly delicious and goes with anything. I cannot tell you how sublime is this seemingly humble dish. Every time I make it I make double so we at least have some leftovers. Possibly even nicer the next day. It’s a real hit with everyone.

  • Delys77 on October 30, 2013

    Not bad but not great. The peeled celery does impart a nice flavour to the potatoes but the dish is quite blah looking because the celery loses most of its colour. Also, I may have overcooked the potatoes slightly in my efforts to reduce the liquid, which if you put enough to cover takes quite a long time to simmer off. The result however was a rather unappealing plate of whole potatoes, mushed potatoes and washed out celery. Flavour wise the dish was nice though.

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