2 heads white celery weighing approx. 2 lb (900 g) in total
7 fl oz (200 ml) chicken stock
2 tbsp dry vermouth or dry white white
1 shallot, peeled and finely chopped
1 sprig fresh thyme 1/4 tsp cornflour or potato flour
2 oz (60 g) butter
1 1/2 oz (40 g) grated Gruyere or Emmenthal cheese
1 1/2 oz (40 g) freshly grated Parmesan cheese
salt and white pepper
7 fl oz (200 ml) chicken stock
2 tbsp dry vermouth or dry white white
1 shallot, peeled and finely chopped
1 sprig fresh thyme 1/4 tsp cornflour or potato flour
2 oz (60 g) butter
1 1/2 oz (40 g) grated Gruyere or Emmenthal cheese
1 1/2 oz (40 g) freshly grated Parmesan cheese
salt and white pepper
method
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.
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.
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