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Wild Celery Tapenade


By Eat Weeds (Visit website)



Post image for Wild Celery Tapenade

I love this Wild Celery tapenade served with crisp, hot potato wedges. A divine recipe that will have you going back for more… again and again.


Ingredients



100g black olives, pitted
45g capers in brine, drained and rinsed
4 fat cloves garlic, peeled
30g wild celery
100g good olive oil

Suggested Instructions


Put the olives, capers, garlic and wild celery in a food processor and blitz until finely chopped. You may need to scrape down the sides. While the motor is still running gradually pour in the oil to make a smooth paste. Cover and chill until needed.


POTATO WEDGES

Preheat an oven to gas mark 7 or 220ºC. Put a roasting tin in to heat at the same time.

Cut each potato lengthways into wedges and place in a bowl. Coat in a little oil and sprinkle with salt flakes, freshly ground black pepper and some smoked paprika. When the oven is hot, tip the potatoes into the hot pan, shake to ensure an even layer and bake for about 50 minutes or until golden brown.




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