Baked Celery With Almonds

Submitted by Lorraine of AZ

"Growing up, we always had braised celery on our holiday table. However, the plainness of this dish did not appeal to my husband. Imagine my delight to find this "fancied-up" version of celery in BH&G. It pleases both of us! Another plus: it has a make-ahead feature and doubles easily."

 

• Ready In: 55mins
• Ingredients: 12
• Serves: 6

ingredients

• 1 bunch celery
• 2 cups boiling water
• 1⁄2 teaspoon salt
• 3 tablespoons butter
• 3 tablespoons flour
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 1⁄3 cups milk
• 1⁄2 cup reserved pot liquor
• 3 tablespoons toasted slivered almonds
• 1⁄4 cup fine dry breadcrumb
• 1 tablespoon butter, melted

directions

1. Wash and cut the celery into 1/2-inch slices including some tender tops. You should have 5 cups of slices. In a large saucepan, simmer the celery in boiling salted water until tender. Drain in a colander *reserving* 1/2 cup of the pot liquor. Discard tops.
2. In the same saucepan, melt the butter; stir in flour, salt and pepper and blend well. Add, stirring, the milk and reserved pot liquor; cook until thickened. Remove from heat.
3. Stir in celery and half of the toasted almonds. Pour into a 1-quart baking dish. Casserole may be made ahead to this pooint; cover with plastic wrap and refrigerate.
4. To finish the casserole: Top with remaining almonds. Combine bread crumbs and melted butter; sprinkle over top of casserole. Bake 20-25 minutes, or until hot and bubbly. Add ten or more minutes to the baking time if the casserole has been refrigerated.