Braised and baked celery
Braised and baked celery
This easy celery gratin recipe is creamy but light and deliciously imbued with warming nutmeg. It can be served as an accompaniment – it's good with chicken and fish – but it also makes an excellent weeknight main with a pile of fragrant brown rice. Sprinkle with breadcrumbs before baking for a bit of extra crunch.
Ingredients
- 1 celery head, trimmed and cut into 4-5cm pieces
- 25g butter
- 500ml veg or chicken stock
- finely grated zest and juice, of ½ lemon
- 5 tbsp double cream
- 2 egg yolks
- 1 tbsp cornflour
- a little nutmeg, grated
Method
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Step 1
Preheat oven to 190°C/Gas 5.
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Step 2
Melt the butter in a large saucepan. Add the celery, stock, lemon zest and juice. Simmer for 10 minutes. Drain, keeping a ladle of the stock. Put the celery in a snug fitting baking dish.
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Step 3
Mix the reserved stock, cream, egg yolks and cornflour in the same pan that you used for the celery. Heat gently, stirring, to thicken it slightly. Grate in a little nutmeg. Season.
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Step 4
Pour over the celery and bake for 20 minutes.
