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Braised Fennel, Celeriac and Celery with Walnut Topping

Updated on August 8, 2012

Of these three vegetables, fennel and celery are probably the
more familiar, but celeriac has a lovely flavour too. This knobbly
root tastes like a cross between celery and parsley. It can be
eaten raw or cooked but does discolour quickly - if you prepare
it in advance put it in cold water with a little lemon juice.

Serves 4-6
4 large fennel bulbs
1 small celeriac
2 celery heads
6 shallots
1 lemon
300ml/ 1/2 pint vegetable stock
Freshly milled black pepper
6 tbsp plain flour
60g/2 1/4 oz butter
60g/2 1/4 oz walnut pieces
2 tbsp fresh oregano leaves or 2 tsp dried oregano

METHOD:
1. Trim the fennel bulbs and cut each into eight wedges. Peel
the celeriac and cut into bite-size pieces. Trim the celery
and cut into finger lengths. Peel and halve the shallots.
Halve the lemon and squeeze out the juice.
2. Put the vegetables in an ovenproof casserole and stir in
the lemon juice, stock and pepper.
3. For the topping, put the flour and butter in a medium bowl.
Using your fingertips or a fork, rub the butter into the flour
until the mixture resembles breadcrumbs. Stir in the walnuts and oregano leaves. Scatter the crumb mixture over the vegetables and press down gently.
4. Cover, put into the oven and cook at 180'C, Fan 165'C,
Gas 4 for about 1.hour or until the vegetables are tender,
removing the lid for the final 10 minutes to brown the top.

Enjoy :-)

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