Wash and clean the celery (cut off the tips, leave the leaves on). Halve each perennial lengthways and cook in boiling salted water for about 20 to 25 minutes. Drain and put in a greased baking dish. Brush each piece of shrubbery with butter and season with salt and pepper.
Then bake in a preheated oven at 200 ° C for 15 minutes.
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