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- Fenland Celery braised in White Wine,…
Ingredients
- 1 celery
- 1 small bunch of fresh thyme, woody stalks removed
- 150ml white wine
- 250ml double cream
- 1 garlic clove , crushed
- 25g 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.
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