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