Creamy celery gratin

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1. Cut any thick celery stalks in half, trim all of it into thumb-size lengths, then wash and leave wet. Melt half the butter in a large frying pan, then add the celery, onion and bay leaves. Season, cover, then cook over a medium heat for about 30 mins, stirring occasionally to stop the onions catching.
2. Meanwhile, prepare the breadcrumbs. Melt the remaining butter in a separate pan, then toss in the crumbs and walnuts, stirring often until lightly golden and toasted. Set aside.
3. Heat grill to medium. When the celery is tender, turn the heat right up, pour in the wine and stock, then reduce by two-thirds. Pour in the cream, then reduce for a final few mins until you have a syrupy sauce. Check seasoning, tip into an ovenproof dish, then scatter with the breadcrumbs and Parmesan. Grill for 2-3 mins, until the sauce bubbles. Let it sit for 5 mins before serving.

GET AHEAD

You can cook the celery and nutty crumbs a day ahead, then carry on from step 3 on the day.

PER SERVING

304 kcalories, protein 7g, carbohydrate 17g, fat 24 g, saturated fat 11g, fibre 0g, salt 0.91 g

Latest comments and suggestions

• Caz

  07 September 2009

  Caz rated and commented on this recipe

  

  Yep, good one. Did use a tender celery head ie quite pale, to avoid any toughness. Skipped the white wine. Used pecans as the nut ingredient. Very nice, husband commented on how nice it was, esp the topping. Would v happily do again.

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Ingredients

• 2 celery heads, trimmed
• 50g butter
• 1 onion , thinly sliced
• 2 bay leaves
• 100g breadcrumbs
• 50g walnuts , roughly chopped
• 75ml white wine
• 250ml vegetable or chicken stock
• 100ml double cream
• 25g grated parmesan

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 15 mins

Cook 40 mins

Vegetarian

Ingredients

• 2 celery heads, trimmed
• 50g butter
• 1 onion , thinly sliced
• 2 bay leaves
• 100g breadcrumbs
• 50g walnuts , roughly chopped
• 75ml white wine
• 250ml vegetable or chicken stock
• 100ml double cream
• 25g grated parmesan

PER SERVING

304 kcalories, protein 7g, carbohydrate 17g, fat 24 g, saturated fat 11g, fibre 0g, salt 0.91 g

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