Serves 4
Ingredients
1 bunch of celery stalks, cleaned and sliced
1 onion, chopped
2 garlic cloves, crushed
2 tablespoons of oil and butter
Salt and pepper
3 cups of chicken stock
Pinch of nutmeg
Few celery greens, chopped
Handful of chopped parsley
2 tablespoon oil, and butter
2 tablespoons flour
1 cup milk
Mastic
Instructions
- Put the butter, oil and mastic in a pan on medium heat and saute the celery, garlic and onions, stirring until softened.
- Season with salt and pepper and add the stock.
- Add the celery leaves, parsley and nutmeg.
- Simmer for 25 minutes.
- Cool then puree in a blender.
- In the same pan, saute the flour in the oil and butter, then add the milk, whisking constantly.
- Add the celery puree and stir to mix well.
Salma Soliman cooks On A Budget every Saturday and Tuesday at 3pm on Fatafeat.
