Susie Drage
Music, Art & Cookery
The Cookery Book
Creamy Celery and Fennel Gratin

Creamy Celery and Fennel Gratin
Serves 6
Preparation Time: 30 minutes
Cooking Time: 30 minutes
This is completely moreish and the topping is wonderful!
Ingredients:
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2 Celery Heads, trimmed and sliced
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2 Fennel, washed and sliced
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One large Spanish Onion, sliced
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2-3 bay leaves
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100g / 4 oz granary breadcrumbs
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50g / 2 oz walnuts, roughly chopped
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½ fl oz white wine 275 ml
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250 ml / 9 fl oz vegetable stock
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100 ml / 3 1/2 fl oz double cream
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25g / 1 oz grated Parmesan Cheese
Method
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Thickly slice celery stalks and fennel, rinse and drain.
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Melt the butter in a large frying pan then add the celery, fennel, onion and bay leaves.
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Season, then cook for about 15 - 20 minutes. Don't allow the vegetables to become too soft. Stir to prevent sticking.
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In a separate pan, melt some butter and add crumbs and walnuts, stirring gently until crisp and golden, set aside.
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Heat the grill.
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Now increase the hob heat containing the vegetables and add wine and stock and reduce by about two thirds.
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Then add the cream and cook for a few minutes to get a syrupy consistency. Check for seasoning.
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Tip into an ovenproof dish, place the breadcrumb mixture on top of the vegetables together with the Parmesan Cheese.
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Place under the grill until you see it bubbling. Stand for five minutes before serving.