Braised Fenland Celery with Celery & Hazelnut Pesto

Serves: 4 as a starter
Preparation Time: 15 mins
Cooking Time: 20 mins

What you'll need

For the celery braise

1 head Fenland celery, all leaves removed for the pesto
1 tsp unsalted butter
1 pinch salt
1 shallot, peeled & sliced
1 clove garlic, peeled & sliced
300 ml vegetable stock
1 lemon, for the juice

For the celery pesto
All of the leaves from the head of celery
1 tbsp flat leaf parsley leaves
1 garlic clove, peeled and crushed to a paste
1 pinch salt
cayenne pepper
½ lemon, just the juice
3tbsp roasted peeled hazelnuts
3 tbsp rapeseed oil

What to do

For the Celery Braise
What to do:

  1. Wash the celery well. Trim both ends of the head then cut in half through the root
  2. Place the celery into a large heavy-based pan, cut side down, with the butter and a pinch of salt.
  3. Gently sweat over a medium heat for 3-4 minutes, or until the celery is slightly softened.
  4. Add the shallot and garlic. Cook for another 3-4 minutes.
  5. Pour in the stock and, a good squeeze of lemon juice, bring to a simmer.
  6. Cook for 15-20 minutes over a low heat or until the celery is soft and tender. Keep warm.
For the Celery Pesto
What to do:
  1. Place the celery and parsley leaves in a food processor, add the garlic, a good pinch of salt, cayenne, lemon juice and hazelnuts.
  2. Blitz – dribbling in the rapeseed oil until a pesto consistency is achieved, let down with more oil if necessary.
  3. Check the seasoning and add more salt, cayenne and lemon to taste.
To serve
Carefully lift the braised celery from the pan. Place on a serving platter with the cut side facing upwards. Spoon over the pesto and serve.
Goes great with a roast chicken and can be enjoyed cold!
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