Creamy Celery and Fennel Gratin
Serves 6
Preparation Time: 30 minutes
Cooking Time: 30 minutes
This is completely moreish and the topping is wonderful!
Ingredients: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.