Cider Glazed Roasted Fenland Celery With Crispy Parmesan Topping

Serves: 4
Preparation Time: 15 mins
Cooking Time: 45 mins

What you'll need

1 head Fenland celery, washed, separated into stalks and cut into approx. 10cm lengths
400ml medium dry cider
2 tbsp cider vinegar

for the Parmesan topping
25g Parmesan cheese, grated
25g Panko breadcrumbs
2 tbsp parsley, finely chopped
1 tbsp olive oil

What to do

  1. Pre heat oven 200c/ 180c fan / gas 7
  2. Grease an ovenproof casserole generously with butter and lay the Fenland celery in the dish
  3. Pour over the cider and vinegar, and cover with greaseproof paper generously coated in butter and then cover with foil
  4. Place in the oven for 45 minutes, remove the foil and greaseproof paper
  5. Mix together the parmesan, breadcrumbs, parsley and olive oil, and sprinkle over the Fenland celery and cook for another 15-20 minutes until the topping is golden.
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