Fenland celery dates back to Victorian times when it was specially grown for the London markets at Christmas time. Revived a decade ago, it?s grown in the deep peat fields of East Anglia, known as ?the Fens?, where soil is banked up around it, protecting it from frosts. This technique gives it a characteristic pale-white colour, nutty taste and crisp texture. This unique winter crop is cut to a point by hand, ensuring that the root ? the most flavoursome part ? is included. It?s incredibly versatile and can be cooked in numerous dishes, from soups and stir-fries to roasts and stews, or served raw on a cheeseboard, chopped into winter salads. The first English vegetable to be awarded PGI (Protected Geographical Indication) status, Fenland celery is only available from mid October to end of December.
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%RI*. *Reference intake of an average adult (8400kJ / 2000 kcal)
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