Stewed celery and carrots recipe with photos step by step

Ingredients

	Celery root — 200 gr
	Carrots — 300 gr
	Onion — 200 gr
	Vegetable oil — for frying
	Tomato paste — 1 tablespoon
	Salt — to taste
	Spices (a mixture of Provencal herbs) — 1/2 h l
	Sugar — a pinch
	Bay leaf — 1 piece
	Greens — 2 twigs

Stewed celery root with carrots and onions will be a wonderful side dish for meat and fish dishes. It can also be considered as a separate dish, served with Hollandaise sauce.

300 gr Carrots

200 gr Onion

for frying Vegetable oil

1 tablespoon tomato paste

Salt to taste

1/2 h l Spices (a mixture of Provencal herbs)

a pinch of sugar

1 piece Bay leaf

2 sprigs of greens

How to cook celery and carrots Stewed in a frying pan

Stewed vegetables have always been popular. After all, they contain fiber so necessary for our body, as well as a huge amount of vitamins, trace elements, iron, potassium and folic acid. There are also essential oils in celery. Vegetables must be on your table both fresh and stewed. Usually potatoes or cabbage are stewed, but I suggest a recipe for stewed celery with carrots and onions. This is a wonderful, delicious and healthy side dish. The celery root has a pleasant and slightly spicy taste, but I still advise adding a mixture of Provencal herbs.

Step-by-step recipe

1.	It is better to choose a smooth and even root, but it does not always work.
2.	Rinse the celery with cool water, peel and cut into thin cubes.
3.	Repeat the manipulation with carrots.
4.	Onions need to be cleaned and cut into half rings. Then fry the onion in a deep frying pan with vegetable oil (you can also take a saucepan).
5.	Add carrots and celery root to the onion. Fry for a few minutes, stirring.
6.	Now add the tomato paste and mix well, let it pass for a few minutes. Now pour the vegetables with a glass of warm water, add the bay leaf and a mixture of Provencal herbs. If there are no Provencal herbs, you can put basil, oregano, marjoram, dried garlic, as well as paprika, red or black pepper (in general, whatever you like). Simmer for 15-20 minutes with the lid closed.
7.	It should be ready in twenty minutes, but a lot depends on the rigidity of the initial products. Try the vegetables, they should be soft, and the water will almost evaporate. Sprinkle the dish with herbs, mix and serve. Bon Appetit!

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