Fenland Braised Celery with Bacon
Tender braised Fenland celery hearts simmered in savoury bacon and herb broth, reviving an East Anglian heritage side dish.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Flameproof casserole dish with lid
- •Chef's knife
- •Chopping board
- •Measuring jug
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 15 g
- carbs
- 8 g
- fibre
- 4 g
- protein
- 9 g
- calories
- 210 kcal
Instructions
- 1
Preheat your fan oven to 160°C (180°C conventional).
- 2
Trim the celery leaves, cut each head lengthways into quarters, and rinse away any trapped soil.
- 3
Melt the butter in a flameproof casserole dish over medium hob heat.
- 4
Add the bacon lardons and fry until crisp and lightly golden.
- 5
Stir in the diced onion and carrot, cooking until soft and sweet.
- 6
Sprinkle in the plain flour and stir for one minute to form a light paste.
- 7
Gradually pour in the chicken stock while stirring to create a smooth, light sauce.
- 8
Nestle the celery quarters into the dish in a snug single layer.
- 9
Tuck in the thyme sprigs and bay leaf, then season lightly with salt and black pepper.
- 10
Cover tightly with the lid and transfer to the oven for 40 minutes until tender.
- 11
Discard the thyme stalks and bay leaf, then scatter chopped parsley over the celery before serving.
Chef's tips
Fenland celery can carry fine black silt deep inside its stalks, so immerse quarters in cold water to clean them thoroughly before cooking. Keep the root base intact when halving and quartering to hold the braised ribs together neatly in the dish.
Ingredient substitutions
- plain flour → 1 tsp cornflour mixed with cold water
- smoked streaky bacon → smoked pancetta or unsmoked back bacon
- chicken stock → light vegetable stock or beef broth
Storage
Store cooled leftovers in an airtight container in the fridge for up to three days.
Reheating
Reheat gently in a covered saucepan over low hob heat with a splash of water until piping hot throughout.
Common mistakes to avoid
- •Cutting off the root core entirely, which causes celery stalks to separate and disintegrate during braising
- •Failing to wash between inner ribs, leaving gritty peaty soil in the finished liquor
- •Braising over excessive heat, making the celery fibrous rather than silky and tender
Serving suggestions
Cooked Fenland Braised Celery with Bacon?
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