Celery Provencale

Celery Provencale

No Count & No Points

Serves 4

2 small head of celery or celery hearts, trimmed & cut in half lengthways

1 medium onion, sliced

90ml beef stock

1 tbsp tomato puree

1 clove gralic, crushed

½ tsp fennel seed

½ tsp dried thyme

¼ tsp dried tarragon

salt & pepper

Arrange celery in a casserole dish.  Scatter with the onions. Mix remaining ingredients and pour over the veg.  Cover and bake for 1 hour at Gas 5/375ºF/190ºC