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.
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.
