Scott’s celery Braised in Cider with a cheese and walnut crumb

Hi its Scott here and one thing I’m determined to successfully grow this year is celery its often used as an ingredient in things like sauces and soups and it’s something I use a lot of

But I also like to make celery the star and use it as the main ingredient and this recipe does just that and it is celery braised in cider with a walnut and blue cheese crumb.

Eaten with a salad and some good bread it would make a lovely lunch or its great served with roast pork for Sunday lunch.

So, lets head to the kitchen and hear how it’s made.

For this recipe you will need

550g celery separated into sticks.

100g sliced white onion.

1 clove of garlic crushed.

150ml cider.

200ml vegetable stock.

200ml double cream.

And for the crumb topping.

80g breadcrumbs.

100g chopped walnuts.

40g of grated parmesan.

100g diced stilton.

Method

Start by taking the celery sticks and using a peeler remove the stringy bits by peeling length ways down the celery along the ridges then place them lined up in a baking dish.

Now in a saucepan with a little oil start sweating the onions and garlic until soft then add the cider cook for one minuet then add the stock followed by the cream season with salt and pepper and bring to a boil once boiled poor the mixture over the celery cover with tinfoil and bake a pre heated oven set at 200c for about 30 minutes or until the celery is tender.

Whilst that’s happening mix together all the ingredients for the crumb topping

After the celery has had its 30 minutes take it out of the oven and remove the tinfoil then sprinkle on the crumb topping and return to the oven for a further 15 to 20 minutes or until the top is golden brown and bubbling

And that’s the recipe done and that’s it from me this week.