September 15, 2017
Dinner, Side Dishes, Vegetables,
Celery, Australian, Easy/Beginner Cooking, Easter, Entertaining, Summer, Winter, Weeknight Meals, Oven Bake, Stove Top, Gluten-Free, No Eggs, Wine more
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"I got this little beaut from a recipe book given to me by my husband.
It's a recipe by Colin Fassnidge ~ He is a chef from My Kitchen Rules (Australia), he is Dublin born but has established himself here in Australia as a unique and very talented chef."
Preheat the oven to 200c and heat the oil in an ovenproof frying pan.
Add the celery hearts and cook over a medium heat until golden.
Deglaze the pan with white wine and then add the fennel seeds, garlic, herbs, butter and stock.
Transfer to the oven and cook for about 40 minutes, basting the celery every 10 minutes or so, until golden and sticky.
Serve celery, seasoned with celery stock.
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