Celery Baked in Cream
Transform humble celery into an elegant side dish with this recipe for Celery Baked in Cream. Delicate, tender celery stalks are blanched to perfection and enveloped in a luxurious, velvety cream sauce laced with hints of nutmeg. Topped with a golden, crispy layer of Parmesan breadcrumbs, this dish strikes the perfect balance between comforting and sophisticated. Ideal for holiday feasts or an indulgent weeknight dinner, this baked celery recipe is a crowd-pleaser that adds a creamy twist to an often-overlooked vegetable. Serve it warm and garnish with fresh parsley to elevate its presentation—you’ll find it pairs beautifully with roasted meats or hearty mains. Keywords: celery baked in cream, creamy vegetable side dish, celery Parmesan casserole, easy holiday side recipes.
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Recipe Information
Ingredients
- 6 pieces celery stalks
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.125 teaspoons ground nutmeg
- 0.5 cup Parmesan cheese, grated
- 0.25 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C).
Trim the ends of the celery stalks and cut them into 4-inch pieces. Blanch the celery by boiling it in salted water for 3-4 minutes, then drain and set aside.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour to form a smooth paste (a roux). Cook for 1-2 minutes, stirring constantly.
Gradually add the milk and heavy cream to the roux, whisking continuously to ensure there are no lumps. Cook until the mixture thickens slightly and coats the back of a spoon, about 3-4 minutes.
Season the sauce with salt, black pepper, and nutmeg. Remove from heat.
Lightly grease a baking dish with butter or cooking spray. Arrange the blanched celery in the dish in an even layer.
Pour the creamy sauce over the celery, ensuring it is evenly coated.
In a small bowl, combine the grated Parmesan cheese and breadcrumbs. Sprinkle the mixture evenly over the top of the celery and cream.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let rest for 5 minutes. Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.0 g | 162% | |
| Saturated Fat | 75.1 g | 376% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 2652 mg | 115% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 18.0 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 865 mg | 67% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1031 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
