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braised celery

2 celery hearts
salt + black pepper
2 bay leaves
150ml dry white wine
150ml chicken stock
1 tsp lemon juice
40g butter
a small handful of grated parmesan

Cut off the ends of the stalks to neaten (if necessary). Slice off the brown base of the celery heads, then quarter. Place in a shallow oven-proof dish.

Season, add the bay leaves and pour over the wine and stock. Squirt with lemon juice, dot with butter and cover with foil. Bake for 1 hour 15 minutes at 180C/160C fan. Remove the foil, scatter over the parmesan and bake for another 10 to 15 minutes or so.
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This work is licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
  • blog
  • about
  • how
  • recipes etc.
    • recipes
    • skint 'takeaways'
    • mid-week meals for the time-poor
    • cheese boards
    • coffee
  • spending
  • spotify playlists
  • links
  • contact me