Best Celery Au Gratin Recipes

Celery au Gratin image

Provided by Millereg

Categories Grains

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 heads celery
1 medium onion
2 ounces butter
1 1/2 ounces flour
6 ounces double cream
5 ounces shredded extra-sharp cheddar cheese (, or other strong-flavoured cheese)
2 carrots
1 sprig thyme
1 bay leaf
1 stalk parsley
6 ounces milk
7 ounces reduced stock
2 tablespoons fresh breadcrumbs
seasoning

Steps:

Trim the celery and peel each stalk using potato peeler to remove the tough strings.
Cut the sticks into ¼” by 2½” chunks.
Preheat the oven to 355 F.
Roughly dice the carrot and onions.
Place these and the herbs in a heatproof casserole.
Put the celery on top and cover two thirds of it with water.
Season it.
Cover this with foil and fit the casserole lid on top of the foil.
Cook in the oven for one hour.
Remove the celery to a container, leaving the carrot and onion in the casserole and reduce the liquid to approx 7 fl oz.
Strain the liquid and reserve it.
Melt the butter in a saucepan.
Stir in the flour and cook this mixture for a couple of minutes.
Next, incorporate the milk and then the cream.
Cook the sauce until it thickens.
Stir in the reduced stock and the cheese.
Cook the sauce for a couple of minutes and season it; it should be the thickness of heavy cream.
Layer the sauce and the celery in an au gratin dish.
Scatter the breadcrumbs on top.
Bake for 40 minutes at 355 F.
If necessary the surface can be browned under the broiler.

Nutrition Facts : Calories 357.3, Fat 27.7, SaturatedFat 17.2, Cholesterol 88.6, Sodium 399.7, Carbohydrate 18, Fiber 3.7, Sugar 5, Protein 10.1

Celery and Potato Gratin image

Provided by Food Network

Time 1h35m

Yield 8 servings

Number Of Ingredients 11

1/3 cup olive oil
2 onions, thinly sliced
4 cloves of garlic, thinly sliced
4 medium size celery stalks, peeled and finely diced
1 teaspoons celery salt
1 cup dry white wine
1 cup chicken or vegetable broth
1 can (28 ounces) plum tomatoes, half of juices reserved and chopped
2 pounds waxy potatoes, peeled and cut into 1/4 inch rounds
2 pounds celery root, peeled, quartered and cut into pieces of same thickness as the potatoes (keep cut celery root in acidulated water)
Salt and freshly ground black pepper

Steps:

Heat the olive oil and cook the onions until golden, about 10 minutes; if the onions stick, add some water Add the garlic, celery and celery salt and wine and cook until wine has almost entirely evaporated; add the tomatoes and their juices and broth and simmer for 5 minutes to bring the flavors together and thicken slightly.
Parboil the potatoes for 5 minutes; drain and pat dry; parboil celery root for 3 minutes; drain and pat dry.
Preheat the oven to 375 degrees. Lightly oil a shallow wide baking dish (gratin dish) which will accommodate the 2 layers of potatoes and celery root.
Spread a third of the tomato mixture in the bottom of the dish and top with alternating slices of parboiled celery root and potatoes; season carefully with salt and pepper. Top with tomato sauce, then layer potatoes and celery root and cover with sauce.
Cover dish and bake for 45 minutes or until ingredients are completely tender. Serve hot, warm or at room temperature.

Celery Gratin image

Provided by Food Network Kitchen

Categories side-dish

Time 10m

Number Of Ingredients 0

Steps:

Combine 1 bunch sliced celery, 1 teaspoon salt, and water to cover in a medium skillet. Bring to a boil; reduce the heat to medium low and cook until most of the liquid is absorbed. Push the celery to one side of the skillet. Add 2 tablespoons each butter and flour and 1/4 teaspoon each nutmeg and pepper to the other side; cook, stirring, 3 minutes. Add 2 cups milk; cook, stirring all of the ingredients together, until creamy. Season with salt and pepper. Mix 1/2 cup breadcrumbs, 3 tablespoons grated parmesan, 3 chopped scallions and 2 tablespoons chopped parsley; sprinkle over the celery mixture and broil until golden.