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From Virginia Wiedemann:  "Celery seems to be an underutilized veggie in the USA, while potatoes are a staple of life.  Combining these two and adding lemon juice makes a wonderful side dish."
 

Celery and Potatoes
 

1 large bunch celery
1 1/2 Tbsp. extra virgin olive oil
1/2 C. water
2 Tbsp. fresh lemon juice
several red potatoes
salt
freshly ground black pepper
 

Preheat oven to 350░ F.
 

Clean and thoroughly de-string celery. Cut into 4" pieces and place in a tight single layer in a large flame proof casserole such as Corningware.  Drizzle with olive oil and add water. Cover and simmer 10 minutes.  Remove from heat.
 

Sprinkle celery with fresh lemon juice.  Peel red potatoes and cut into 1/2" slices to form a tight layer on top. Add salt and fresh ground pepper to taste.  Cover and put in oven for 20 minutes.  Stir celery & potatoes to mix, re-cover and bake 20 to 25 minutes more. Add a little water if needed, to keep the veggies from going dry and burning. Serves about 4.

 

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