Celery Gratin

I adopted this recipe from a Martha recipe. Mine is a little different. Martha makes you peel the celery. I never heard of such a thing. Busy divas don’t have time to peel something that doesn’t even have a peel!

She also makes you take slices of bread and pulse them in a food processor to make bread crumbs. Mine just calls for, well, bread crumbs. You know, the kind that come in a cardboard tube? Love ‘em.

Martha also makes you divide this all up into 6-oz. ramekins. She sure does like a lot of steps. (Photo by EverJean)

Celery Gratin

6-8 celery stalks, sliced crosswise (I like mine thin)

¾ cup shredded Parmesan or Asiago cheese

½ cup cream

salt & pepper

¼ cup bread crumbs

1 glug of olive oil

In a large, pretty bowl (mine is pink), mix celery, ½ cup cheese, cream, a bit of salt and a dash of pepper.
Place in casserole dish and cover with aluminum foil.
Bake at 400 degrees for 35-40 minutes.
In a smaller, pretty bowl (also pink), mix the breadcrumbs and the last ¼ cup of cheese.
Drizzle with olive oil and mix.
When the celery is done, uncover, sprinkle breadcrumb mixture on top, and bake for another 10 minutes.

Make it a meal: Serve with roasted turkey, cranberry sauce, and roasted potatoes.

Wine: Chardonnay for the celery, Beaujolais for the turkey