Braised celery
Published: December 19, 2014 at 2:32 PM
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serves 4 as a side
Easy
Total time: 1 hr and 35 mins
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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.
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Ingredients
Nutrition
- 2 celery hearts
- 150ml dry white wine
- 150ml chicken stock
- 6 black peppercorns
- 2 bay leaves
- 1 tsp lemon juice
- 40g butter
Nutrition: per serving
- kcal104
- fat8.7g
- saturates0g
- carbs3g
- sugars0g
- fibre1.4g
- protein0.8g
- salt0.63g
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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.
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