Oven Roasted Celery
If you like Celery you will love this recipe. The celery is cooked in its own juice with a little butter in the oven until it is tender and starting to caramelize. As a variation, you can add fennel, prepare in the same way and add to the celery an hour before the end of cooking time (fennel cooks much quicker than celery), or just do it with fennel. This dish goes well with roast pork or lamb.
Ingredients
One Head Celery
25g Butter
Wash the celery sticks
Top and tail each stick
If the celery is a bit stringy, it is worth trimming off the sides (this may or may not be necessary)
Chop into 10cm lengths (and if particularly big, cut vertically as well)
Place into suitable casserole dish and dot the butter on top
Cover with lid or use foil, and make as tight a seal with the foil as possible
Place in oven and cook for at least two and a half hours, half way through the cooking time remove lid/foil and stir the celery to ensure even cooking; when fully cooked the celery should be tender and slightly caramelizing
Method
Preheat oven to 210°C
Remove base of Celery