Lemon and thyme baked celery
This easy celery gratin recipe is creamy but light and deliciously imbued with aromatic thyme. It can be served as an accompaniment – it's good with chicken and fish – but it also makes a good weeknight main with a pile of fragrant brown rice. Sprinkle with breadcrumbs before baking for a bit of extra crunch.
Ingredients
- 25g butter, and a little extra for greasing
- 1 head celery, trimmed and cut into 4-5cm lengths
- 300ml veg stock
- zest of ½ and juice of 1 lemon
- 2 tbsp double cream
- 2 egg yolks
- leaves from 2 sprigs fresh thyme
- ¼ nutmeg, grated
- salt and pepper
Method
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Step 1
Preheat oven to 180°C/Gas 4. Lightly grease a gratin or baking dish.
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Step 2
Melt the butter in a large pan. Add the celery and cook, stirring, for 2 minutes.
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Step 3
Add the stock to the celery with the lemon zest and juice. Let it bubble away for about 10 minutes, until all but 4 tablespoons of the liquid remains. Transfer the mixture to the gratin dish.
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Step 4
Mix the cream and egg yolks together. Stir in the thyme and nutmeg, season and pour over the celery. Bake for 20-25 minutes, until the celery is tender.
