Creamy celery gratin

Creamy celery gratin

  • Rating: 4 out of 5.10 ratings
    Rate
    loading...
Magazine subscription – save 32% and get a three-tier steamer, worth £44.99
  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal304
fat24g
saturates11g
carbs17g
sugars3g
fibre0g
protein7g
low insalt0.91g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
GET AHEAD

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

Goes well with

Recipe from Good Food magazine, January 2009

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.10 ratings

Sponsored content