CELERY AND FENNEL
1 head of celery, 1/2 a fennel bulb, 2 onions, 4 tomatoes (peeled), butter, 280ml vegetable stock, salt and pepper
Serves: 4
METHOD
Peel the tomatoes. Slice all the vegetables approx 7mm thick. Heat butter in a pan large enough to hold the vegetables, when hot add the vegetables and fry for 10 mins. Pour over hot stock, season and simmer for 15 mins until the celery is tender. Thicken sauce with cornflour or beurre mania. Cook to thicken and serve.