Creamy celery in tomato sauce

Rating: 4.0/5. From 3 votes.
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Creamy celery in tomato sauce

This is an original and tasty dish, ideal for using up leftover celery (those heads are always a little large to use up in one go…) It tends to come out creamier using spelt flour to coat, but wheat flour is fine too.

  • Prep Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 6


  • 1 large head of celery
  • 250 g (1/2 pound) of cherry tomatoes
  • Vegetable stock
  • Spelt or wheat flour for coating (1 cup approx.)


  1. Wash and trim the celery (keeping the wider end and discarding the smaller mini-stalks).
  2. Peel the strings from the celery with a peeler (not too much!)
  3. Cut into 5 inch pieces.
  4. Toss in spelt (or wheat) four to coat.
  5. Shake off excess flour and fry until golden on both sides (careful not to tun until the first side is nice and golden).
  6. Add the cherry tomatoes and cook down until the tomoato sauce coats the celery (10 minutes).
  7. Add a little vegetable stock (to barely cover) and cook down further (15 minutes) until the celery is tender.
  8. Serve warm or cold.


For a protein-rich one-dish meal, add seitan pieces at the end (when you add the stock).

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