Celery au Gratin

Celery au Gratin

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Servings: 4
Calories: 431


  • 1 lb celery
  • salt and freshly milled black pepper
  • 1 1/2 lb marrow bones optional
  • 1 tablespoon flour
  • 1/4 pint Madeira wine
  • 6 tablespoons milk
  • 3 tablespoons freshly grated cheese
  • 2 oz butter


  • Separate the celery sticks, cut off the ends and the leaves. Wash, dry and finely chop the leaves and keep them to one side in a covered dish. Wash the celery and peel off the thick threads (as for rhubarb).
  • Arrange the celery sticks in a buttered ovenproof dish, then season to taste.
  • Cover the marrow bones with boiling water. Press the marrow out of the bones, using the handle of a wooden spoon and cut it into 1 cm (1/2 in) slices. Arrange the slices over the celery.
  • Stir the flour with the Madeira and milk and pour the mixture over the celery. Sprinkle with the celery leaves and cheese and dot with the butter.
  • Bake the celery on the middle shelf of a moderately hot oven (200°C, 400°F, gas 6) for 40 minutes.
  • Serve with: rye bread and smoked ham.
Calories: 431 kcal
Carbohydrates: 7 g
Protein: 5 g
Fat: 40g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 39 mg
Sodium: 243 mg
Potassium: 357 mg
Fiber: 2 g
Sugar: 4 g
Vitamin A: 1037 IU
Vitamin C: 4 mg
Calcium: 123 mg
Iron: 2 mg
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