Love Fresh Fenland Celery

Grown the old-fashioned way in rich black Fenland soil and carefully harvested by hand.
Proper celery, full of sweet, nutty flavour.

Proudly British - Grown, Seasonal Special, Nutty & Mellow, Rooted in Centuries of Fenland Farming, Family Farmers Since 1952

For the traditional way to prepare celery for the cheese board and further recipe ideas, please visit:
FENLANDCELERY.COM

United Kingdom

Keep Refrigerated

Wash before use.

Use the leaves and outer stalks for stocks, soups and casseroles, while the tender inner stems are perfect for crudités, snacks and salads.

Wash before use.
Use the leaves and outer stalks for stocks, soups & casseroles, while the tender inner stems are perfect for crudités, snacks and salads. Keep in the salad drawer of your fridge.

Bag

Whole Packaging - Recycle with bags at large supermarket - Don't recycle at home

Storage:
Keep refrigerated
Keep in the salad drawer of your fridge

Celery

Contains Celery

Love Fresh

Fenland celery dates back to the Victorian times when the crop was specially grown in the Fens for sale in the Christmas markets in London. It was extremely popular and became a feature of the Victorian Londoner's Christmas dinner.

Cambridgeshire producer G's Fresh revived Fenland celery a decade ago. After bringing the 150 year-old crop home to London's prestigious New Covent Garden Market, Fenland celery quickly attracted a loyal following of chefs and foodies. Now Fenland celery is available nationwide, through good retailers.

Today's Fenland celery looks much the same as it did 150 years ago. Look out for its leafy top and pale white stick, cut to a point by hand, as dictated by tradition.

Packed by:
G's Fresh,
Barway Rd,
Barway,
Ely,
Cambridgeshire,
CB7 5TZ.

G's Fresh,
Barway Rd,
Barway,
Ely,
Cambridgeshire,
CB7 5TZ.

Fenland Celery Braised in White Wine, Cream & Thyme
Serve as a side with roast chicken.
Serves 4-6 as a side dish

Preparation Time: 10mins
Cooking Time: 1 hour 30-45 mins

What you'll need
1 bunch Fenland celery, separated into stems
Small bunch fresh thyme, woody stalks removed
150ml white wine
250ml double cream
1 clove garlic, crushed
Salt & freshly ground black pepper
25g butter

What to do:
1: Preheat the oven to 180°C.
2 : Use a potato peeler to take a thin slice down the outer edge of each Fenland celery stem to remove any tough strings. Cut each stem in half and for the thicker stems, cut in half down the length too.
3: Lay the celery end to end in a rectangular baking dish, tucking in the thyme sprigs.
4: In a jug, stir together the wine, cream and crushed garlic. Season generously with salt and freshly ground black pepper.
5 : Pour the wine and cream over the celery and dot the butter over the top. Loosely cover with foil and bake in the over for an hour or so until the celery is just tender when pierced with the point of a knife.
6 : Remove the foil and bake for a further 30-45 minutes until the top is golden and bubbling