Ingredients
- celery hearts 2
- dry white wine 150ml
- chicken stock 150ml
- black peppercorns 6
- bay leaves 2
- lemon juice 1 tsp
- butter 40g
Method
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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).
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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.
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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
