Celery Baked in Cream recipe
information
Celery grows well in the rich black soil of the fen country surrounding Ely in Cambridgeshire, where more than half the British outdoor crop comes from. Both white and green celery are available and either variety can be used for this recipe.
ingredients
A little cream is a delicious way of bringing out the full superb flavour of celery.
1 large head of celery, trimmed
1.25 ml (1/4 tsp) ground allspice
2 garlic cloves, skinned and crushed
300 ml (10 fl oz) fresh single cream
salt and pepper
25 g (1 oz) fresh wholemeal breadcrumbs
1.25 ml (1/4 tsp) ground allspice
2 garlic cloves, skinned and crushed
300 ml (10 fl oz) fresh single cream
salt and pepper
25 g (1 oz) fresh wholemeal breadcrumbs
method
1. Reserve a few celery leaves to garnish, then cut the sticks lengthways into thin strips. Cut each strip into 5 cm (2 inch) lengths and put into an ovenproof serving dish.
2. Mix the allspice, garlic and cream together and season to taste. Pour over the celery. Sprinkle with the breadcrumbs.
3. Bake at 200°C (400°F) mark 6 for about 1 1/4 hours or until the celery is tender.
Serve hot, garnished with the reserved celery leaves.
Serve with plain grilled meat or fish.
2. Mix the allspice, garlic and cream together and season to taste. Pour over the celery. Sprinkle with the breadcrumbs.
3. Bake at 200°C (400°F) mark 6 for about 1 1/4 hours or until the celery is tender.
Serve hot, garnished with the reserved celery leaves.
Serve with plain grilled meat or fish.
serving amount
serves 4
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