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!
bunch of celery (approximately 1 1/2 pounds), leaves removed (save for soup) and stalks cut into 1/4 inch slices
A few grinds of fresh black pepper
cherry tomatoes, rinsed and sliced in half
Gruyere cheese, grated
In This Recipe
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.
I am a passionate home cook for my family and friends. I recently started writing a food blog (www.bluekaleroad.com) and love creating new recipes, writing about food and sharing stories. We are part of a CSA and really appreciate all the terrific produce grown in the Seattle area. In a continued effort to eat locally, we started raising backyard chickens (love our little flock!) and are enjoying the beautiful, fresh eggs. The Food52 community is inspiring and I find myself glued to the site checking out delicious recipes!