FRIJE

Instructions

• 1.   1. Cut the leaves off the celery (you can reserve them for a soup), peel the stringy stalks and blanch them (cook an ingredient in simmering liquid) for 5 minutes in boiling salted water. Drain them.
• 2.   2. Grease the bottom of a sauté pan (a flat pan), place the celery in it, sprinkle with pepper and a little bit of stripped thyme, add 2 tablespoons of water, cover, and cook over low heat for 45 minutes to 1 hour.
• 3.   3. Meanwhile, peel and deseed the tomatoes (if they are fresh), cut them into pieces. Put them in a saucepan over low heat with 1 tablespoon of water, 1 sprig of thyme, bay leaf, 2 cloves of garlic, salt, and pepper. Cut and let cook for 10 minutes, then remove the thyme and bay leaf and blend the tomatoes.
• 4.   5. When the celery is tender, arrange them in a gratin dish, cover with the sauce, and bake for 15 minutes in a moderate oven to gratinate.

Nutritional information *