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Ingredients
- 6 large hearts of celery
- 8 Tbs. unsalted butter, softened
- 2 c. strong chicken stock
- 1 oz. + 1 tsp. Pernod or Ricard
- 1 small clove garlic, bruised
- 1 tsp. whole fennel seeds
- Salt
- Freshly ground pepper
- 1 c. soft, fresh bread crumbs
Details
Servings 6
Preparation time 30mins
Cooking time 70mins
Preparation
Step 1
Cut celery crosswise in 1/2" slices. Combine celery, 3 Tbs. of butter and stock in large saucepan; add water to cover. Heat to boiling; add 1 oz. Pernod or Ricard. Reduce heat; simmer until celery is crisp-tender, 10 - 15 minutes. Drain.
Rub a shallow baking dish with the bruised garlic, then with 1 Tbs. butter. Arrange half the celery in a layer in the dish. Top with 1 Tbs. of butter, cut into bits; sprinkle with half the fennel seeds; sprinkle with salt and pepper. Add the rest of the celery. Top with remaining fennel seeds and more salt and pepper.
Melt remaining 3 Tbs. butter in small skillet over medium heat; add bread crumbs. Sauté until golden; scatter over celery. Sprinkle with the 1 tsp. Pernod or Ricard. Bake, uncovered, until celery is tender, 35 - 40 minutes.
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