A Gentle Vegetable Dish of Old-Fashioned Grace

1. 1

   Preheat the oven to 350F (180C).

2. 2

   Trim the bunches of celery, leaving the stalks attached at the root end and cutting each head down to about 8 inches (20cm) in length; keep the trimmings for stock.

3. 3

   Cut each head in half lengthwise.

4. 4

   Heat the stock.

5. 5

   Melt the butter in a heatproof dish and gently fry the heads of celery over low heat without letting them color.

6. 6

   Add the garlic and Madeira, then pour over the hot stock.

7. 7

   Cover with a piece of buttered wax paper or a pan lid, then bake for forty-five to fifty minutes, until the celery is tender.

No additional tips available.