Creamy celery gratin

Creamy celery gratin

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(9 ratings)

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Cooking time

Prep: 15 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 6

Let celery take centre stage in this delicious side dish. The wine and stock make an intense sauce, while the nutty breadcrumbs provide a satisfying crunch

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
304
protein
7g
carbs
17g
fat
24g
saturates
11g
fibre
0g
sugar
3g
salt
0.91g

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 (or vegetarian alternative)

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Method

  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.

Recipe from Good Food magazine, January 2009

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Comments

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pipstodgell's picture
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Didn't add white wine, the nuts or the milk and added dijon mustard and flour to make it like a pie filling - absolutely lovely, especially with a bit of grated cheese on top of the breadcrumbs!

wildegurl's picture
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Very tasty! Fabulous taste, but it made me fart!

Of course, I changed it to make it easier for me. I sauteed one celery with 3/4 red onion. Added some fennel seeds, salt and pepper. Poured it into a casserole dish. Added about a half cup of half-and-half. Topped with gluten-free breads crumbs, walnuts, shredded parmesan/romano that I had cut a wee bit of butter into. Then baked.

I think next time, I will add some fresh fennel.

cath34980's picture
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I made this without the wine and replaced the double cream with Crème fraîche. We are not big nut fans, so I replaced the nuts with porridge oats and made sure they became very crispy along with the breadcrumbs - it worked out very well! Even my children who don't like celery very much had some!

spanna81's picture
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Both my partner and I have made this several times. It's delicious. We grow celery and are always looking for things to do with it. This time I left out the cream as I didn't have any. I cooked the celery and onion until the celery was tender. Then I add 2 tbs plain flour and cooked that off for a minute or so. Added the wine and stirred it in followed by the chicken stock and 100ml milk. I put into a gratin dish topped with the breadcrumbs and chopped almonds (cause I didn't have any walnuts) and finished it off in the oven. Delicious!

nigelladickson's picture
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Absolutely delicious, didnt have any walnuts so used flaked almonds.

rossag's picture
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I made do with just 3/4 of a celery head. Halved all of the ingredients and bumped up the onion somewhat. Probably simmered down the double cream a tad much but regardless, this is an excellent dish :D

harveyce's picture
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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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