Creamy celery gratin
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
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 40 mins
Vegetarian
- 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.
- 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.
- 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, sugar 3g, salt 0.91 g
Recipe from Good Food magazine, January 2009.
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http://www.bbcgoodfood.com/recipes/8818/
http://www.bbcgoodfood.com/recipes/8818/
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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 (or vegetarian alternative)
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This colourful dish will complement any festive main course. Toss any leftovers with a drizzle of olive oil and serve with cold cuts, pâté or cheese
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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 (or vegetarian alternative)
PER SERVING
304 kcalories, protein 7g, carbohydrate 17g, fat 24 g, saturated fat 11g, fibre 0g, sugar 3g, salt 0.91 g
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07 September 2009
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29 January 2010
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