A Gentle Vegetable Dish of Old-Fashioned Grace

• celery 2 heads
• chicken stock 3/4 cup (200ml)
• butter 4 tablespoons (50g)
• garlic a fat clove, peeled and flattened
• Madeira 3 tablespoons

1. Preheat the oven to 350F (180C).
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. Cut each head in half lengthwise.
4. Heat the stock.
5. Melt the butter in a heatproof dish and gently fry the heads of celery over low heat without letting them color.
6. Add the garlic and Madeira, then pour over the hot stock.
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.

celery, chicken, butter, garlic

Taken from www.epicurious.com/recipes/food/views/a-gentle-vegetable-dish-of-old-fashioned-grace-381528 (may not work)