Riverford Wicked Leeks
Braised celery, fennel and new potatoes recipe image

Print Braised celery, fennel and new potatoes

Braising celery is a bit of a revelation. Turns a functional workaday vegetable into the star of the show. The fennel adds a little nose of aniseed but nothing too confrontational. The clean taste of lemon and the grassy notes of parsley keeps this well rooted in the summer.


  • 3 celery sticks
  • 1 fennel bulb
  • Olive oil
  • 300g new potatoes
  • 2 garlic cloves, finely chopped
  • 75ml white wine
  • 400ml chicken or veg stock
  • 1 bay leaf
  • 2 tsp Dijon mustard
  • 1 lemon
  • 30g fresh parsley, chopped
  • Salt & pepper


  1. Cut the celery into 2cm lengths. Trim and cut the fennel into 12 evenly sized wedges.
  2. Heat 2 tablespoons of olive oil in a large pan or casserole. Cook the celery and fennel over medium heat, stirring occasionally, for 5 minutes.
  3. Scrub and wash the new potatoes. Cut the small ones in half and the larger ones into quarters. Add the potatoes to the pan and cook gently for 5 more minutes. Things should take on a bit of colour. Add the garlic and cook for 1 minute.
  4. Tip in the wine and allow it to reduce by half. Add the stock, bay and a pinch of salt & pepper if it needs it. Bring to a simmer and cook until the potatoes are tender and half the liquid has evaporated.
  5. Season with the mustard, a squeeze of lemon and the chopped parsley. Make sure the salt & pepper levels are good.
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