- 2 celery heads, trimmed
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 onion, thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 bay leaf
- 100g breadcrumb
- 50g walnut, roughly chopped
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 is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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.
You can cook the celery and nutty crumbs a day ahead, then carry on from step 3 on the day.