Creamy celery gratin
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
- Prep: 15 mins
Cook: 40 mins - Serves 6
- Easy
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)
Get ahead
You can cook the celery and nutty crumbs a day
ahead, then carry on from step 3 on the day.
Method
-
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.
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