2 celery heads, trimmed
1 onion, thinly sliced
2 bay leaves
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
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.
304 kcals, protein 7g, carbs 17g, fat 24g,
sat fat 11g, fibre 2g, sugar 3g, salt 0.91g