Pic of Celery with garlic and walnut sauce

Celery with garlic and walnut sauce

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Celery with garlic and walnut sauce

Starter Serves 4 30 min
This makes an excellent accompaniment to a dinner of fish goujons or cooked, shelled mussels fried in batter. You could substitute almonds or hazelnuts for the walnuts in the sauce, if you prefer.


  • 1 head celery
  • 60g butter
  • 1 tbsp olive oil
  • 1 tbsp fresh parsley, chopped
  • 3 slices stale bread
  • 3 garlic cloves, crushed to a paste with a little salt
  • 100g walnuts
  • 2 tbsp white wine vinegar
  • 1 tbsp olive oil
  • salt and pepper


Prep time: 5 min
Cooking time: 25 min
  • Step 1

    Peel off the strings from the celery stalks, then cut the stalks into batons about 5cm long and 5mm-1cm thick. Heat the butter and oil in a pan, add the celery, season well and stir. Cover tightly and cook over a low heat for 15 minutes, stirring occasionally until the celery is soft. Sprinkle with the parsley.
  • Step 2

    Meanwhile, remove the crusts from the bread and soak it in water. Squeeze out the excess water and blitz the bread in a food processor with the other sauce ingredients until smooth. Serve the celery with the sauce.

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