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Ingredients
- celery 2 bunches, sticks separated and trimmed
- garlic 2 cloves, smashed
- white wine 300ml
- chicken stock 150ml
- double cream 100ml
- tarragon a few stalks, leaves picked
Method
-
Step 1
Heat the oven to 180C/fan 160C/gas 4.
-
Step 2
Lightly peel the outside of the large pieces of celery, as they can be a little stringy. Cut into batons and put in a large roasting tray with the smashed garlic, white wine and chicken stock.
-
Step 3
Cover tightly with a double layer of foil and bake for 1 hour 30 minutes. Remove the foil, stir in the cream and return to the oven for 30 minutes, until the celery is very tender, and the sauce has reduced. Tear over the tarragon and serve.
Nutritional Information
- Kcals 206
- Fat 13.8g
- Saturates 8.4g
- Carbs 4.4g
- Sugars 4.1g
- Fibre 2.9g
- Protein 2.7g
- Salt 0.3g
