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Creamy celery gratin

Creamy celery gratin

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A star rating of 4 out of 5.11 ratingsRate
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  • 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
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Ingredients

  • 2 celery heads, trimmed
  • 50g butter
  • 1 onion , thinly sliced
  • 2 bay leaves
  • 100g breadcrumb
  • 50g walnut , roughly chopped
  • 75ml white wine
  • 250ml vegetable or chicken stock
  • 100ml double cream
  • 25g grated parmesan (or vegetarian alternative)

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

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A star rating of 4 out of 5.11 ratings
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