Braised fennel, celery and celeriac with Pastis
Serves 4 This is a great dish, giving centre stage to these underused vegetables. Ideal with any roast meat and also a perfect side dish to go with fish. I often serve it with baked potatoes and a salad of bitter endive, which balances the natural sweetness of the dish. Ingredients 1 fennel bulb, trimmed 4 sticks of celery – centre sticks 1 medium celeriac 2- 3 tbsp olive oil Salt and pepper 50g butter 2- 3 tbsp Pastis 100ml white wine Juice of one small lemon 2 tbsp chopped parsley 1. Preheat the oven to 150° C. 2. Cut the fennel lengthways into eight wedges. Peel the celeriac and cut into ‘ chip’ shapes along with the celery sticks, peeling the outside if they are stringy. 3. Heat the olive oil in a lidded, ovenproof dish or pan. Add the fennel, celery and celeriac, season and gently turn them in the oil until lightly cooked, about 15 minutes or so. 4. Add the butter and allow to froth, then turn down the heat. 5. Season and add the Pastis and wine. Spoon these juices over the vegetables, then add the lemon juice and allow to bubble gently.
6. Cover and bake in the oven for about one hour, until really soft and meltingly tender. Stir in the chopped parsley and serve.