1 celery & leaves
1 teaspoon chicken stock powder
1 ounce butter
1 cup boiling water
to taste ground black pepper
salt (if required)
Clean and chop celery into 1 inch pieces.
Blanch the celery for 1 minute in boiling salted water.
Drain and place in a buttered casserole with the butter and good grinding of pepper.
Mix the chicken stock in the cup of boiling water until dissolved, then pour over the celery.
Cover and bake at 325F for 1 hour.