![\"\"](\"https:\/\/makingcarbscount.com\/wp-content\/uploads\/2017\/11\/fenland-celery-braised-in-white-wine-cream-thyme-3_preview.jpeg\")
<\/a>You\u2019ll need:\n<\/strong>1 bunch Fenland celery, separated into stems
\nSmall bunch fresh thyme, woody stalks removed
\n150ml white wine
\n250ml double cream
\n1 clove garlic, crushed
\nSalt & freshly ground black pepper
\n25g butter<\/p>\n
What to do:<\/strong><\/p>\n Preheat the oven to 180\u00b0C. www.fenlandcelery.com<\/strong><\/a><\/p>\n Food features and recipes like this appear in the <\/strong>Desang Diabetes Magazine, our free-to-receive digital journal. We cover diabetes news, diabetes \u2018kit\u2019 and information on food suitable for maintaining good blood glucose control or a diabetic diet, including a regular Making Carbs Count column. It\u2019s free! Go to the top of this page to sign up \u2013 we just need your email address. See current and past issues at
\nUse 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.
\nLay the celery end to end in a rectangular baking dish, tucking in the thyme sprigs.
\nIn a jug, stir together the wine, cream and crushed garlic. Season generously with salt and freshly ground black pepper.
\nPour 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.<\/p>\n
\n<\/strong> <\/strong>www.desang-magazine.co.uk<\/a>
\n