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Braised Fenland Celery with Celery & Hazelnut Pesto

Serves: 2

Eco Friendly Gluten Free‏ Quick Make

Looking for a grown-up starter for your next dinner party? Look no further...

Braised Fenland Celery with Celery & Hazelnut Pesto Recipe: Veggie


1 head Fenland celery, all leaves removed for the pesto (see below)

1 tsp unsalted butter

1 pinch of salt

1 shallot, peeled and sliced

1 garlic clove, peeled and sliced

300ml gluten-free vegetable stock

the juice of 1 lemon

For the pesto:

all of the reserved leaves from the head of celery

1 tbsp flat leaf parsley leaves

1 garlic clove, peeled and crushed to a paste

1 pinch of salt

cayenne pepper

the juice of ½ lemon

3 tbsp roasted peeled hazelnuts

3 tbsp rapeseed oil


  • For the celery braise, wash the celery well. Trim both ends of the head then cut in half through the root. Place the celery into a large heavy-based pan, cut side down, with the butter and a pinch of salt. Gently sweat over a medium heat for 3-4 minutes, or until the celery is slightly softened. Add the shallot and garlic. Cook for another 3-4 minutes. 
  • Pour in the stock and, a good squeeze of lemon juice, bring to a simmer. Cook for 15-20 minutes over a low heat or until the celery is soft and tender. Keep warm.
  • Now, make the pesto. Place the celery and parsley leaves in a food processor, add the garlic, a good pinch of salt, cayenne, lemon juice and hazelnuts. Blitz, dribbling in the rapeseed oil until a pesto consistency is achieved, let down with more oil if necessary. Check the seasoning and add more salt, cayenne and lemon to taste.
  • To serve, carefully lift the braised celery from the pan. Place on a serving platter with the cut side facing upwards. Spoon over the pesto and serve.
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