White celery with béchamel au gratin in the oven


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How to cook white celery with bechamel, a recipe that can become a single dish simply by adding shelled eggs on its surface.


Ingredients for 4 people

- 2 tufts of white celery of about 700 g in total

- 1/4 liter of rather thick bechamel


- 50 g of raw or cooked ham fat

- 30 g of butter

- 1 glass of hot meat broth - nut is fine too -


- 1 small onion

- salt and pepper

How to prepare white celery with béchamel sauce

Clean the celery, remove the thicker leaves and strands, wash it and cut it into pieces about ten centimeters long.


In a saucepan, boil abundant salted water and boil the celery pieces for five minutes, then drain them.

Chop the onion with the ham fat and put them in a large enough pan to then place the celery in one layer, add the butter, salt and freshly ground pepper.

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Over medium heat, brown the onion mixture, ham fat, butter, salt and pepper, until the fat has melted and the onion is wilted.

At this point distribute the celery pieces in the pan, add the pepper, cover them with the broth and leave them to cook on moderate heat for 45 minutes, pouring, if necessary, a little broth, or hot water during cooking.

In any case, the cooking base must be rather narrow.

When cooked, put the mixture in the casserole dish, pour the béchamel sauce on the celery, mix gently and leave to cook for a few minutes in the oven before serving.

If you add the eggs, make four dimples on the surface of the preparation and place a freshly shelled egg on each one, without mixing the yolk with the egg white, then leave to cook in the oven.

How to make Vegetable Casserole Recipe |Easy Vegetable Casserole Recipe - by Elvie Infinity (February 2024)


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