Preparation time is 5minutes
Cook time is 1hours 30minutes
Total time is 1hours 35minutes
Serve is for 4 people
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Difficulty level: 1 out of 4
7 Ingredients
Number of servings
4
- 2 celery hearts, whole, tops trimmed
- 1/3 cup white wine
- 3/4 cup chicken stock, hot, made with 1 stock cube
- 6 black peppercorns
- 2 bay leaves
- 1teaspoons white wine vinegar
- 40grams butter
Nutrition per serving
432kJ / 104Cal
432 Kilojoules or 104 Calories
5% of daily energy intake*
Protein
0.8grams
Fat
8.2grams
Carbs
2.2grams
Sugars
1.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Slow braised celery takes on lots of flavour when cooked in white wine and chicken stock, perfect to serve with roast chicken.
Method
Step 1 of 2
Pre-heat the oven to 160°C. Cut the tough, brown base of each celery heart, keeping all stalks attached. Cut each heart into quarters. Place in an ovenproof dish.
Step 2 of 2
Pour over the stock, wine and vinegar, scatter the peppercorns and bay leaves and dot with butter. Cover with foil and bake for 1.5 hours, until tender.
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