Fenland Celery braised in White Wine,
Cream & Thyme (serves 4-6 as a side dish)
• 1 bunch Fenland celery, separated
• Small bunch fresh thyme, woody
• 150ml white wine
• 250ml double cream
• 1 clove garlic, crushed
• Salt & freshly ground black pepper
• 25g butter
MAKING CARBS COUNT
Total carbs per serving (four
servings): only 5g, but 25g fat
Dietary information supplied by
Cook & Count Carbs.
Takes 10 mins to prepare and 1 hr 30 or 1hr 45mins.
Preheat the oven to 180°C.
Use a potato peeler to take a thin slice down the outer edge of each Fenland celery
stem to remove any tough strings. Cut each stem in half and for the thicker stems, cut
in half down the length too.
Lay the celery end to end in a rectangular baking dish, tucking in the thyme sprigs.
In a jug, stir together the wine, cream and crushed garlic. Season generously with salt
and freshly ground black pepper.
¬Pour the wine and cream over the celery and dot the butter over the top. Loosely
cover with foil and bake in the over for an hour or so until the celery is just tender when
pierced with the point of a knife. Remove the foil and bake for a further 30-45 minutes
until the top is golden and bubbling