A tasty side-dish for chicken, fish or beef.
- celery, chopped into 10cm pieces
- celery flowers, diced (optional)
- spring onion, sliced
- 10 peppercorns
- 1 bay leaf
- 1 litre vegetable stock
- 100ml crème fraiche
- grated cheese
- butter for greasing the baking dish
Bring the stock, bay leaf and peppercorns to the boil. Add the celery sticks and simmer for 20 minutes until it’s tender. Drain the celery and remove the bay leaf, retaining the stock.
Place the celery, onion and peppercorns in a small, greased baking dish.
Take the stock and stir in the crème fraiche and celery flowers. Season with freshly ground pepper. Pour the sauce over the celery.
Sprinkle grated cheese on top and then top with breadcrumbs to form a crusty top. Bake in a moderate 180 degree oven for 20 minutes, or until the top is browned.