Cider glazed roasted Fenland celery with crispy parmesan topping recipe

• 1 head Fenland celery, washed, separated into stalks and cut into approx. 10cm lengths
• 400 ml (14.1fl oz) medium dry cider
• 2 tbsp cider vinegar
• 25 g (0.9oz) parmesan cheese, grated
• 25 g (0.9oz) panko breadcrumbs
• 2 tbsp parsley, finely chopped
• 1 tbsp olive oil

1. Pre-heat oven to 200C/ gas 7.
2. Grease an ovenproof casserole generously with butter, lay the Fenland celery in the dish, pour over the cider and vinegar, and cover with greaseproof paper generously coated in butter and then cover with foil.
3. Place in the oven for 45 minutes, then remove the foil and greaseproof paper.
4. Mix together the parmesan, breadcrumbs, parsley and olive oil, sprinkle over the Fenland celery and cook for another 15-20 minutes until the topping is golden.

celery, cider, vinegar, parmesan cheese, breadcrumbs, parsley, olive oil

Taken from www.lovefood.com/guide/recipes/44116/cider-glazed-roasted-fenland-celery-with-crispy-parmesan-topping-recipe (may not work)