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

Prep:15 mins
Cook:40 mins

Serves 6
Easy

Nutrition per serving

kcal 304
fat 24g
saturates 11g
carbs 17g
sugars 3g
fibre 0g
protein 7g
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)

Tip

Get ahead
You can cook the celery and nutty crumbs a day ahead, then carry on from step 3 on the day.

Method

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.