Celery Almondine

Serves 2
Calories: 264 kcal/serving

Healing Foods, Miriam Polunin, pg 120

Ingredients

1 head celery, trimmed and halved lengthways
1 tsp sunflower oil
2 garlic cloves
300ml vegetable stock
1 oz freshly grated parmesan
50g unblanched almonds, roughly chopped
freshly ground black pepper
 

Method

  1. In a large pan (which has a lid), fry the garlic over a low heat for 2 mins until golden.

  2. Add the celery in a single(ish) layer. Add the stock and bring to the boil. Cover tightly and simmer for about 25 minutes or until the celery is tender.

  3. Drain the celery and transfer to a heatproof serving dish.

  4. Top almonds, parmesan and black pepper.  Grill until the almonds turn golden, about 1-2 mins and serve at once.

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