© Scott Gallagher
Celery is usually finely chopped and fried with onions and carrots as a base for soup or for stocks and sauces. There’s nothing wrong with that, of course, but this dish gives celery the starring role. It’s a great accompaniment to red meat and chicken.
SERVES 4
3 whole celery hearts, cut lengthways and leafy tops trimmed
2 tablespoons canola oil
1 small onion, thinly sliced
3 garlic cloves, finely chopped
½ cup white wine
1¼ cups light chicken stock
Salt and freshly ground black pepper
Juice of 1 lemon
1 tablespoon finely chopped parsley
1. Preheat the oven to 350°F.
2. Bring a large pan of salted water to a rolling boil and part-cook the celery for 5 minutes. Remove from the pan and drain on paper towels.
3. Heat the oil in a heavy-based roasting pan (or use a high-sided ovenproof frying pan) and add the celery hearts, cut side down. Fry over medium heat until golden brown on one side.
4. Add the onion and garlic to the pan and soften for a few minutes before adding the wine. Let it bubble and reduce by half. Add the chicken stock, season with salt and pepper and place in the oven for about 20 minutes, until the celery is tender.
5. Transfer to a dish and pour over the lovely roasting juices. Squeeze over the lemon juice and scatter with the parsley before serving.