Braised Celery Hearts
Recipe: #28160
September 15, 2017
Categories: Side Dishes, Celery, Australian, Easter, Oven Bake, Gluten-Free, No Eggs, Wine, more
"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 is 4 servings
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
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