Fenland Celery braised in White Wine, Cream & Thyme
By not-recognized
Published on 20 April 2022
This warming dish makes the most of celery's unique nutty-sweet flavour and is an ideal side dish to serve with a Sunday roast.Time and servings
1 hr 40 minsTotal time
4Servings
10 minsPrep time
1 hr 30 minsCooking time
Ingredients
- 1 celery
- 1 small bunch of fresh thyme, woody stalks removed
- 150 ml of white wine
- 250 ml of double cream
- 1 garlic clove, crushed
- 25 g of butter
Method
Step 1
Preheat the oven to 180C.Step 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.Step 3
Lay the celery end to end in a rectangular baking dish, tucking in the thyme sprigs.Step 4
In a jug, stir together the wine, cream and crushed garlic. Season with salt and pepper.Step 5
Pour the wine and cream over the celery and dot the butter over the top. Loosely cover with foil and bake in the oven for an hour or so, until the celery is just tender when pieced with the point of a kife. Remove the foil and bake for a further 30-45 minutes until the top is golden and bubbling.