Celery is a lot more versatile than many give it credit for… Whilst sometimes the best way to eat it is raw with a dip… it’s also amazing in warm dishes too. This gratin is a tasty side dish to any meal, or as a lunch with a side salad and some crispy bread.
- 1 celery head, trimmed
- 30g butter
- 1 onion, thinly sliced
- 1 bay leaf
- 75g breadcrumb
- 50g walnuts
- 35ml white wine
- 125ml veg or chicken stock
- 60ml double cream
- 25g grated parmesan (or vegetarian alternative)
STEP 1: Prepare celery by chopping up to thumb size pieces. Melt some of the butter in a pan and add the celery, onion and bay leaf. Season with salt and pepper, cover and cook slowly over low-medium heat for 20-30 mins. (Don’t let the onions catch).
STEP 2: Melt the remaining butter, throw in breadcrumbs and roughly chopped walnuts.. Stir and cook until golden and toasted.
STEP 3: Turn the heat on the celery right to high and pour in the wine and stock and reduce to around 1/3rd. Pour in the cream and reduce further to a sauce texture.
STEP 4: Pour into overproof dish, pour over the breadcrumb mix and pop into a grill until bubbling and looking delicious!