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| 30 g | Butter | |
| 1 | onion, peeled and chopped | |
| 2 | medium carrots, sliced | |
| 8 sticks | celery, scrubbed and trimmed, cut lengthwise | |
| 250 ml | chicken stock | |
| salt and pepper | ||
| parsley |
IngredientsMethod
Heat the butter and fry the onion and carrots for 2 or 3 minutes. Add the celery and cook for a further 2 minutes.
Put the vegetables (onion, carrots, celery) into an oven proof dish and pour on the stock. Season well.
Cover and cook in a moderate oven 180C for 60 - 75 minutes.
Serve, garnished with chopped parsley.