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
- Pre heat oven 200c/ 180c fan / gas 7
- Grease an ovenproof casserole generously with butter and 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, remove the foil and greaseproof paper
- 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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