Versatile veggie with a burst of flavour

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RECIPE

INGREDIENTS

1 head celery, trimmed

1-2 cups chicken stock, either store-bought or homemade

¼ cup white wine, optional

Pangretto

Zest of 1 lemon

1 or 2 dried chillies, optional

2 cloves garlic, peeled

4-5 slices rustic bread, stale if possible, cut into chunks

Olive oil

METHOD

Heat the oven to 180 deg C.

Trim the celery sticks by cutting off the tough ends and pulling off the strings along the length of the vegetable. Wash off the dirt at the bottom of the stalks and make sure all the dirt is removed.

Pluck off the leaves for another use, cut the trimmed celery sticks into 10cm lengths and place them lengthwise in a pan.

Pour about a cup of chicken stock and wine into the pan.

Bake in the oven, covered, until the vegetable is soft when pierced with a knife. This takes about an hour. If the pan dries out, add a bit more stock.

In the meantime, blitz the lemon zest, dried chilli, garlic and bread chunks in a food processor until the mixture looks like breadcrumbs.

Heat a frying pan and add a tablespoon of olive oil. Fry the bread mixture in the oil until crisp and cool it on a piece of kitchen paper to drain away the excess oil.

When the celery is ready, add a sprinkling of pangretto and serve.

 
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