Celery and Almonds au Gratin

Oh, do you not already have a recipe for this?

Well, here’s another one, from the December 21, 1973 edition of The Bridgeport (Connecticut) Telegram:

Chef Marian
By Marian Burros
Celery and Almonds

Au gratin the celery for a festive vegetable.

3 tablespoons butter or margarine
3 cups thinly sliced raw celery
1 cup shredded blanched almonds
3 Tablespoons flour
2 cups hot milk
Salt and pepper to taste
1/4 cup grated sharp Cheddar or Parmesan cheese

Melt butter in skillet. Add celery and almonds and sauce, covered, over low heat 10 to 15 minutes or until celery is tender. Blend in flour. Slowly stir in hot milk. Cook, stirring, until sauce is smooth and thickened. Season with salt and pepper. Turn into greased 1 quart baking dish and sprinkle with grated cheese. Bake at 400 degrees until bubbly or run under broiler until brown.

Makes four to six servings.

Au gratin the celery? Chef Marian, did you just… did you just use au gratin as a verb?

Au gratin is a prepositional phrase. The verb you’re looking for is gratiner. Tu gratine, vous gratinez. Just sayin’.

From a box sold in Warren, Michigan. Click here to see the front in full size.
This box was a birthday gift to AdGo from Julie at Covetpaper.com. Thanks Be!

Celery and Almonds au Gratin

Cut 4 cups celery into 1-inch pieces; parboil and drain, then place celery in a casserole with 1/2 cup finely chopped blanched almonds and make this sauce:

Melt 3 Tbsp. butter, add 3 Tbsp. flour and add to the roux 1-1/2 cup chicken stock, 1/2 cup cream, then season to taste.

Cook sauce, stirring, until it is thick and pour over the celery mixture — sprinkle grated cheese over the top of the casserole and cover it with bread crumbs — bake celery until sauce bubbles.

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