- This topic has 1 reply, 1 voice, and was last updated November 5, 2014 at 4:09 am by .
- November 5, 2014 at 4:09 am #348346
baked celery with slivered almonds
the american heritage cookbook
1 large bunch Pascal celery
4 Tbls butter
2 Tbls flour
1 cup milk
½ cup celery water
½ cup blanched, slivered almonds
2 Tbls dry bread crumbs
Wash celery and cut into slices about ½-inch thick (save a generous handful of the celery tops). Place the celery in a saucepan, cover halfway with boiling, salted water, and lay the celery leaves on top.
Cook for 10 to 15 minutes after the water has reached the boiling point.or until tender. Discard leaves and drain celery thoroughly, reserving ½ cup of the celery water. While celery cooks, melt 2 tablespoons of butter in a saucepan, stir in flour until smooth, add milk.
Cook over low heat, stirring constantly, until smooth and bubbly. Stir in ½ cup of celery
water and taste to see if more salt is needed. Place a layer of the cooked celery in a shallow baking dish, spoon half of the sauce over it, and sprinkle with ½ of the almonds.
Add the remaining celery, then the sauce. Sprinkle the top with bread crumbs, dot with the remaining butter, and sprinkle the remaining almonds over all.
Oven Temperature: 350°F
Cooking Time: 30 minutes
Source: The American Heritage Cookbook
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