Celery Au Gratin #2
- 2 heads white celery weighing approx. 2 lb in total
- 7 floz 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 butter
- 1 1/2 oz grated Gruyere or Emmenthal cheese
- 1 1/2 oz freshly grated Parmesan cheese
- salt and white pepper
- Preheat the oven to 400°F (200°C) mark 6.
- 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.
- 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.
- Grease a gratin dish with butter and spread out the celery in a single layer.
- 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.
Calories: 250 kcal
Carbohydrates: 11 g
Protein: 10 g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 49 mg
Sodium: 549 mg
Potassium: 693 mg
Fiber: 4 g
Sugar: 6 g
Vitamin A: 1557 IU
Vitamin C: 8 mg
Calcium: 310 mg
Iron: 1 mg