Celery Au Gratin #2

Servings: 4

Author:

Vegetable Dishes [/dishes/vegetable-dishes/] Celery recipes [/dishes/vegetable-dishes/celery-recipes/]

🧂 Ingredients

1 Preheat the oven to 400°F (200°C) mark 6.
2 Cut off the hard, woody bases and the leaves of the celery bunches, separate the
stalks and run a potato peeler down the outside of each stalk to get rid of any
strings. Cut the stalks into 1 1/2 in (4 cm) lengths, place in a wide, fairly
shallow saucepan or frying pan, add the stock, cover tightly and cook for about
7 minutes or until tender but still crisp.
3 Drain off the liquid into a small saucepan and add the shallot and thyme; boil
until the liquid has reduced by half. Mix the cornflour or potato flour with a
little cold water, stir into the liquid and then simmer for 1 minute while
stirring the slightly thickened liquid.
4 Grease a gratin dish with butter and spread out the celery in a single layer.
5 Melt 1 1/2 oz (40 g) butter in a small saucepan and sprinkle it all over the
celery. Sprinkle with the grated cheeses and a little freshly ground pepper.
Drizzle the slightly thickened stock all over and place in the oven for about 10
minutes.