Baked Celery With Almonds |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Growing up, we always had braised celery on our holiday table. However, the plainness of this dish did not appeal to my husband. Imagine my delight to find this fancied-up version of celery in BH&G. It pleases both of us! Another plus: it has a make-ahead feature and doubles easily. Ingredients:
1 bunch celery |
2 cups boiling water |
1/2 teaspoon salt |
3 tablespoons butter |
3 tablespoons flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 1/3 cups milk |
1/2 cup reserved pot liquor |
3 tablespoons toasted slivered almonds |
1/4 cup fine dry breadcrumb |
1 tablespoon butter, melted |
Directions:
1. Wash and cut the celery into 1/2-inch slices including some tender tops. You should have 5 cups of slices. In a large saucepan, simmer the celery in boiling salted water until tender. Drain in a colander *reserving* 1/2 cup of the pot liquor. Discard tops.
2. In the same saucepan, melt the butter; stir in flour, salt and pepper and blend well. Add, stirring, the milk and reserved pot liquor; cook until thickened. Remove from heat.
3. Stir in celery and half of the toasted almonds. Pour into a 1-quart baking dish. Casserole may be made ahead to this pooint; cover with plastic wrap and refrigerate.
4. To finish the casserole: Top with remaining almonds. Combine bread crumbs and melted butter; sprinkle over top of casserole. Bake 20-25 minutes, or until hot and bubbly. Add ten or more minutes to the baking time if the casserole has been refrigerated.
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