Celery Recipes

Celery Gratin with Crunchy Topping recipe

Preparation Time: 15 minutes | Cooking Time: 40 minutes

This is an excellent way to make use of any glut of celery you may have - it's an unusual side dish, perfect for veggies and carnivores alike, with creamy leeks and a nutty topping. Perfect for Christmas or Sunday dinners!


  • 2 celery heads
  • 1 onion
  • 50g butter
  • 1 tbsp. oil
  • 1 bay leaf
  • 250ml chicken stock
  • 1 glass white wine
  • 100ml double cream
  • 25g grated parmesan
  • 100g breadcrumbs
  • 50g chopped mixed nuts


  1. Cut thick celery stalks in half and slice into thumb sized pieces. Thinly slice the onions. Melt half the butter with the oil in a frying pan. Add the celery, onion and bay leaf. Cook over the lowest heat possible for about half an hour, stirring regularly.

  2. Meanwhile, heat the rest of the butter in another frying pan. Add the breadcrumbs and nuts and toss until golden brown and crisp. Set to one side.

  3. When the celery is cooked, remove the bay leaf, turn the heat up high and add the stock and wine. Cook until reduced by two thirds, then add the cream and reduce a bit further. Tip into a dish, top with the breadcrumbs and parmesan and cook under a hot grill for 2-3 minutes.

You could add more onions to the celery mixture for a slightly sweeter gratin, or you could use milk or low fat cream to reduce the fat content a little. Recipe serves 4.

Author: Laura Young.

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50gabout 2 oz (1.76365 oz based on 0.035273 ounces in a gram)
250mlabout 1 cup (1.0567 cups based on 236.59 mililitres in a US cup)
100mlabout ½ cup (0.4227 cups based on 236.59 mililitres in a US cup)
25gabout 1 oz (0.881825 oz based on 0.035273 ounces in a gram)
100gabout 4 oz (3.5273 oz based on 0.035273 ounces in a gram)


Published:: July 7, 2012
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Published by Starsol