Creamy celery gratin

Creamy celery gratin

  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)

Prep: 15 mins Cook: 40 mins

Easy

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

  • Vegetarian

Nutrition: per serving

  • kcal304
  • fat24g
  • saturates11g
  • carbs17g
  • sugars3g
  • fibre0g
  • protein7g
  • salt0.91g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 celery heads, trimmed

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 50g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, thinly sliced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 bay leaf
  • 100g breadcrumb
  • 50g walnut, roughly chopped

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 75ml white wine
  • 250ml vegetable or chicken stock
  • 100ml double cream
  • 25g grated Parmesan (or vegetarian alternative)

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (7)

pipstodgell's picture
4

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
4

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
4

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
5

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
5

Absolutely delicious, didnt have any walnuts so used flaked almonds.

rossag's picture
4

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
4

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.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.