Ingredients
2 celery heads, trimmed
50g/2oz butter
1 onion, thinly sliced
2 bay leaves
100g/4oz breadcrumbs
50g/2oz walnuts, roughly chopped
75ml/2½fl oz white wine
250ml/9fl oz vegetable or chicken stock
100ml/3½fl oz double cream
25g/1oz grated Parmesan
Method
-
Cut any thick celery stalks in half, trim all
of it into thumb-size lengths, then wash and
leave wet. Melt half the butter in a large
frying pan, then add the celery, onion and
bay leaves. Season, cover, then cook over a
medium heat for about 30 mins, stirring
occasionally to stop the onions catching. -
Meanwhile, prepare the breadcrumbs. Melt
the remaining butter in a separate pan, then
toss in the crumbs and walnuts, stirring often
until lightly golden and toasted. Set aside. -
Heat grill to medium. When the celery is
tender, turn the heat right up, pour in the
wine and stock, then reduce by two-thirds.
Pour in the cream, then reduce for a final
few mins until you have a syrupy sauce.
Check seasoning, tip into an ovenproof dish,
then scatter with the breadcrumbs and
Parmesan. Grill for 2-3 mins, until the sauce
bubbles. Let it sit for 5 mins before serving.
PER SERVING
304 kcals, protein 7g, carbs 17g, fat 24g,
sat fat 11g, fibre 2g, sugar 3g, salt 0.91g
