If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: My first thought was to sauté celery in butter and salt in a nod to Jane Grigson and her brilliant suggestion to fill celery stalks with good butter and a sprinkling of sea salt (my favorite way to enjoy raw celery). From there a gratin began to unfold. Cherry tomatoes add a pop of color and bright flavor, and the white wine, butter, cream and Gruyere cheese ... well, you can imagine all they add!
- 2 tablespoons unsalted butter
- 1 bunch of celery (approximately 1 1/2 pounds), leaves removed (save for soup) and stalks cut into 1/4 inch slices
- 1 teaspoon kosher salt
- A few grinds of fresh black pepper
- 3/4 cup white wine
- 1 pint cherry tomatoes, rinsed and sliced in half
- 3 tablespoons heavy cream
- 1/2 cup Gruyere cheese, grated
- Preheat the oven 350 degrees. Have an 8x8 or 9x9 inch broiler safe baking dish ready.
- In a large sauté pan, melt the butter over medium heat. Add the celery slices, salt and pepper and stir to coat. Cook for about 10-15 minutes, until the celery begins to soften nicely. Add the wine and bring to a simmer. Stir in the tomatoes and continue to simmer for 5 minutes. Pour the mixture into the baking dish and pop it in the oven for 15 minutes. Give it a stir about halfway through.
- Remove the dish from the oven, stir in the cream and sprinkle the cheese on top. Return the baking dish to the oven for 5-10 minutes, until the cheese is melted. If desired, turn on the broiler and let the cheese brown a little. Serve warm with some crusty bread to soak up the sauce.
- This recipe was entered in the contest for Your Best Celery Recipe
Food Blog Links We Love
Perfect picnic fare
Food blog links we love.
Independence Day, the no-recipe way.
Free shipping! Use code FIREWORKS.
Just for the halibut.
Savor the season.