Celery au Gratin

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READY IN: 2hrs 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim the celery and peel each stalk using potato peeler to remove the tough strings.
  • Cut the sticks into ¼” by 2½” chunks.
  • Preheat the oven to 355 F.
  • Roughly dice the carrot and onions.
  • Place these and the herbs in a heatproof casserole.
  • Put the celery on top and cover two thirds of it with water.
  • Season it.
  • Cover this with foil and fit the casserole lid on top of the foil.
  • Cook in the oven for one hour.
  • Remove the celery to a container, leaving the carrot and onion in the casserole and reduce the liquid to approx 7 fl oz.
  • Strain the liquid and reserve it.
  • Melt the butter in a saucepan.
  • Stir in the flour and cook this mixture for a couple of minutes.
  • Next, incorporate the milk and then the cream.
  • Cook the sauce until it thickens.
  • Stir in the reduced stock and the cheese.
  • Cook the sauce for a couple of minutes and season it; it should be the thickness of heavy cream.
  • Layer the sauce and the celery in an au gratin dish.
  • Scatter the breadcrumbs on top.
  • Bake for 40 minutes at 355 F.
  • If necessary the surface can be browned under the broiler.
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