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
Kcalories
304
Protein
7g
Carbs
17g
Fat
24g
Saturates
11g
Fibre
0g
Sugar
3g
Salt
0.91g
- 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)
- 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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