Celery braised in cider

Celery braised in cider

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 head celery
1 garlic clove
1 tablespoon olive oil
10g butter
1 rasher smoked streaky bacon
125ml dry cider
125ml Chicken and veal stock
1 bay leaf
1 thyme sprig
salt
freshly ground black pepper

Method

  1. Heat the oven to 180°C.
  2. Prepare the celery by removing any damaged or discoloured outer stalks and, with a small knife, shave off as much of the root as possible, keeping the stalks attached. Cut off the top half of the head (keep these loose stalks for stock). De-string the remaining celery with a vegetable peeler and cut lengthways into quarters. Bash the unpeeled garlic clove with the flat side of a large knife.
  3. Put the olive oil and butter into a flameproof casserole or roasting tin (that will later hold the celery fairly snugly in a single layer) and heat over a medium heat. Add the garlic and bacon and cook until they brown and the bacon fat starts to render. Remove from the heat.
  4. Combine the cider and stock, season and add the bay leaf and thyme. Add to the casserole with the celery. Cover tightly with foil, transfer to the oven and bake for 1–1½ hours, or until the celery is completely tender.
  5. Remove the bay leaf, thyme sprig, garlic and bacon, and discard. If there is a lot of juice, let the dish gently bubble on the hob to reduce it and concentrate the flavour. Adjust the seasoning if necessary.
Tags:
Leiths School of food and wine
cookery course
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