5/25/2014

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

  • Cooking Time Prep 15 mins
    Cook 40 mins
  • Skill Level Easy
  • Servings Serves 6
Nutrition per serving
  • Kcalories

    304

  • Protein

    7g

  • Carbs

    17g

  • Fat

    24g

  • Saturates

    11g

  • Fibre

    0g

  • Sugar

    3g

  • Salt

    0.91g

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)
Directions
  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.
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