Photo courtesy of Stephanie Stamatis

This dish is typically made with pork and is one that my mother made quite often, but I like to make celery the hero . . . its mild, earthy and slightly peppery taste goes so well with the tangy avgolemono sauce.

Use the tender leaves as well—most people tend to discard them, but they are lovely.

The delicate avgolemono is mostly known as the sauce for the classic Greek chicken soup of the same name, but it is also luscious as a dressing for dolmades and sarma (stuffed cabbage leaves), as well as a sauce served with roast chicken.

Serves 4-6

Instructions:

1. Trim the celery and set aside the small and tender leaves. Cut the stalks into 2-in. pieces. Wash the leeks well to remove any sand or dirt, then pat dry and slice finely.
2. Heat the olive oil in a large saucepan over medium heat, add the onion and leek and saute for about 4 minutes, until softened. Add the celery and 6 cups of water, then cover with a lid and simmer for 20–30 minutes, until the celery is cooked through. Turn off the heat.
3. To make the avgolemono sauce, in a bowl, beat the egg whites using a hand whisk or fork until frothy, then add the yolks and continue to whisk, until you have a creamy consistency. Whisking constantly, add the lemon juice, a little at a time, until completely incorporated. Using a ladle, slowly add a ladleful of the celery broth to the beaten egg, whisking as you go, until combined. Add another two ladlefuls of broth, then pour the egg and lemon sauce into the celery broth and stir through slowly, either using a wooden spoon or by gently shaking the pan from side to side.
4. Spoon the creamy celery avgolemono onto a serving platter and scatter with the dill. Season well with salt and pepper and serve.

Note: If you have excess celery, blanch the stalks in boiling water for a few minutes, then drain and freeze in an airtight container, ready to be added to dishes where it is cooked, such as this one.