CookEat Recipe
Celery with Thick White Sauce
Short pieces of tender pale celery cooked in butter and coated in a fairly thick white sauce with Parmesan.
Method
Steps
Step 1
Gather the ingredients: 400 g tender pale celery ribs, trimmed weight; 40 g butter: 20 g for celery and 20 g for white sauce; 8 g plain flour; 150 ml milk; 20 g finely grated Parmesan; Salt; Water for boiling.
Step 2
Remove strings from the tender pale celery ribs and cut them into pieces about 2 cm long. Boil in lightly salted water for 5 minutes, then drain thoroughly.
Step 3
Melt 20 g butter in a pan, add the celery and cook gently for about 8–10 minutes, turning occasionally, until tender and well coated in butter.
Step 4
In a separate small saucepan, melt the remaining 20 g butter with the flour. Stir until the flour begins to turn a pale hazelnut colour, then gradually add the milk, stirring constantly. Simmer gently for about 5–8 minutes until smooth and fairly thick. If needed, reduce a little longer or add a small splash of milk to adjust the consistency.
Step 5
Fold the white sauce into the celery, heat through gently, then stir in the Parmesan and serve hot as a side dish.
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