I recently spent two fantastic weeks in Turkey. On a day trip to Bodrum we managed to lure ourselves away from the tourist path and discover a fantastic restaurant, Sakalli Lokantasi. Located in a small square where you could watch the world pass by. Giant tubs of bread were placed on each table and no menus in sight. Instead, dishes where chosen at the counter where you could inspect their full range. We picked around six traditional plates, which we demolished at an earth shattering speed. Normally, if I saw potato and celery stew on a menu it wouldn’t have been something I would have picked, but it turned out to be one of the best dishes on the table.
The peppery taste of the celery complements the mellow potatoes while the light paprika broth elevates these two humble ingredients into something magical.
Potato and Celery Stew Recipe – serves two
- Chop one large potato into medium sized chunks and add to a large pan
- Clean and chop three celery stalks in half lengthways and then into two inch lengths
- Add 1/2 teaspoon of paprika, olive oil, salt and pepper and stir
- Add boiling water just enough to cover the vegetables
- Cover with a lid and simmer for 25 mins
- Add 85g parsley and the leaves of the celery (if you can find them), stir through and add a squeeze of lemon juice