Braised celery

  • serves 4 as a side
  • Easy

If you love raw celery then why not try this easy side dish of celery slow-cooked in chicken stock as an accompaniment to roast chicken.



  • celery hearts 2
  • dry white wine 150ml
  • chicken stock 150ml
  • black peppercorns 6
  • bay leaves 2
  • lemon juice 1 tsp
  • butter 40g


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Trim the stalks to around 12cm from the base of each celery heart. Reserve any loose stalks from the outside and keep for future use – maybe a bloody Mary. Cut the brown base off the bottom in a thin sliver, being careful to keep all the stalks attached and intact. Cut the hearts into quarters, or halves, lengthways. Place in a shallow, rectangle ovenproof dish (a lasagne dish is ideal).

  • Step 2

    Pour over the wine and chicken stock. Scatter with peppercorns and bay leaves. Sprinkle with lemon juice, dot with butter and cover the dish with foil.

  • Step 3

    Bake for 1½ hours or until the celery is very tender. Perfect with roast pheasant, or chicken, remembering that the celery juice can be incorporated into the gravy.

Nutritional Information

  • Kcals 104
  • Carbs 3g
  • Protein 0.8g
  • Fat 8.7g
  • Salt 0.63g
  • Fibre 1.4g