Fenland Celery in White Wine, Cream & Thyme

Serves: 4-6

You will need
1 bunch Fenland celery, separated into stems
Small bunch fresh thyme, woody stalks removed
150ml white wine
250ml double cream
1 clove garlic, crushed
Salt & freshly ground black pepper
25g butter

Directions
1.
Pre-heat the oven to 180°C. Use a potato peeler to take a thin slice down the outer edge of each Fenland celery stem to get rid of any tough strings. Then, 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.

2. 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.
 

3. Loosely cover with foil and bake in the oven for an hour or so until the celery is just tender when pierced with a knife. Remove the foil and bake for a further 30-45 minutes until the top is golden and bubbling.



Recipe courtesy of www.fenlandcelery.com



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