Braised Celery Hearts

Prep Time
Cook Time
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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."

Original recipe yields 4 servings


  • Serving Size: 1 (199.8 g)
  • Calories 328.7
  • Total Fat - 6.5 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 13 mg
  • Sodium - 130.7 mg
  • Total Carbohydrate - 51.2 g
  • Dietary Fiber - 0.7 g
  • Sugars - 1.8 g
  • Protein - 13.2 g
  • Calcium - 143.6 mg
  • Iron - 3.4 mg
  • Vitamin C - 2 mg
  • Thiamin - 0.5 mg

Step 1

Preheat the oven to 200c and heat the oil in an ovenproof frying pan.

Step 2

Add the celery hearts and cook over a medium heat until golden.

Step 3

Deglaze the pan with white wine and then add the fennel seeds, garlic, herbs, butter and stock.

Step 4

Transfer to the oven and cook for about 40 minutes, basting the celery every 10 minutes or so, until golden and sticky.

Step 5

Serve celery, seasoned with celery stock.

Note: You can make your own salt by using ~ 100g pink salt and 15g dried celery leaves: Pick leaves from celery and arrange on a baking tray dry for one hour in a 60 dgc oven. Using a mortar and pestle grind the salt and dried leaves together, until well combined. This can be stored in an airtight container

Tips & Variations

No special items needed.