Celery Anchoïade

Preparation info

    • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

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  • 1 large head of celery
  • Ciabatta or other rustic country bread, to serve


    This is a play on the Provençal speciality of crudités with a warm garlic and anchovy dipping sauce. The anchoïade keeps well in a sealed jar in the refrigerator and can be reheated gently before use.

    Trim the celery and peel each stalk with a vegetable peeler to remove its stringy fibres. Cut into 5cm (2in) lengths and cook in a pan of lightly salted boiling water for 10 minutes. Drain and leave to cool.

    For the sauce, melt the butter and olive oil in a pan, add the garlic and herbs and cook for 1 minute, until fragrant. Add the anchovies and cook over a gentle heat for 8-10 minutes, stirring occasionally. Season lightly, then whisk in the vinegar and mustard.

    Arrange the celery on a serving dish and pour over the warm anchovy and garlic sauce. Serve with chunks of rustic bread to mop up those wonderful garlicky juices.

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