To serve as a side
Serves 4-6 as a side dish
Preparation time: 10 minutes
Cooking time: 1 hour 30-45 minutes
1 bunch Fenland celery, separated into stems
Small bunch fresh thyme, woody stalks removed
150ml white wine
250ml double cream
1 clove garlic, crushed
Salt & freshly ground black pepper
What to do:
Preheat the oven to 180°C.
Use a potato peeler to take a thin slice down the outer edge of each Fenland celery stem to remove any tough strings. Cut each stem in half and for the thicker stems, cut in half down the length too.
Lay the celery end to end in a rectangular baking dish, tucking in the thyme sprigs.
In a jug, stir together the wine, cream and crushed garlic. Season generously with salt and freshly ground black pepper.
Pour the wine and cream over the celery and dot the butter over the top. Loosely cover with foil and bake in the over for an hour or so until the celery is just tender when pierced with the point of a knife. Remove the foil and bake for a further 30-45 minutes until the top is golden and bubbling.
Food features and recipes like this appear in the Desang Diabetes Magazine, our free-to-receive digital journal. We cover diabetes news, diabetes ‘kit’ and information on food suitable for maintaining good blood glucose control or a diabetic diet, including a regular Making Carbs Count column. It’s free! Go to the top of this page to sign up – we just need your email address. See current and past issues at