Ingredients
- Olive oil, splash
- 2 celery heart (whole hearts with leaves, halved lengthways)
- 100 ml white wine
- 10 gr fennel seeds
- 2 garlic cloves, smashed
- Thyme (1/2 bunch)
- 3 bay leaves
- 20 grams unsalted butter
- 300 ml chicken stock
- Celery salt, to taste (Note below: For celery salt if you would like to make your won beforehand)
How to Make
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Step 1: Preheat the oven to 200c and heat the oil in an ovenproof frying pan.
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Step 2: Add the celery hearts and cook over a medium heat until golden.
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Step 3: Deglaze the pan with white wine and then add the fennel seeds, garlic, herbs, butter and stock.
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Step 4: Transfer to the oven and cook for about 40 minutes, basting the celery every 10 minutes or so, until golden and sticky.
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Step 5: Serve celery, seasoned with celery stock.
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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
We hope you enjoy this recipe!
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