Cider glazed roasted Fenland celery with crispy parmesan topping recipe
This fills the kitchen with the most wonderful aroma as the Fenland celery cooks and softens. Serve as a delicious vegetarian supper with baked potatoes or as an accompaniment to roast chicken, game or fish.
Ingredients
- 1 head Fenland celery, washed, separated into stalks and cut into approx. 10cm lengths
- 400 ml medium dry cider
- 2 tbsp cider vinegar
- 1 head Fenland celery, washed, separated into stalks and cut into approx. 10cm lengths
- 14.1 fl oz medium dry cider
- 2 tbsp cider vinegar
- 1 head Fenland celery, washed, separated into stalks and cut into approx. 10cm lengths
- 1.7 cups medium dry cider
- 2 tbsp cider vinegar
- 25 g parmesan cheese, grated
- 25 g panko breadcrumbs
- 2 tbsp parsley, finely chopped
- 1 tbsp olive oil
- 0.9 oz parmesan cheese, grated
- 0.9 oz panko breadcrumbs
- 2 tbsp parsley, finely chopped
- 1 tbsp olive oil
- 0.9 oz parmesan cheese, grated
- 0.9 oz panko breadcrumbs
- 2 tbsp parsley, finely chopped
- 1 tbsp olive oil
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 45 mins
- Serves: 4
Step-by-step
- Pre-heat oven to 200C/ gas 7.
- Grease an ovenproof casserole generously with butter, lay the Fenland celery in the dish, pour over the cider and vinegar, and cover with greaseproof paper generously coated in butter and then cover with foil.
- Place in the oven for 45 minutes, then remove the foil and greaseproof paper.
- Mix together the parmesan, breadcrumbs, parsley and olive oil, sprinkle over the Fenland celery and cook for another 15-20 minutes until the topping is golden.
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