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Preparation time:
15 minutes
Cooking time:
55 minutes
Serves:
4
Calories:
200
(per serving)
Fat:
13
g (per serving)
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Ingredients
1 Head of celery, trimmed and washed, cut into 3”/7.5cm lengths
25g/1oz butter
1 small onion, chopped
25g/1oz plain flour
½ tsp dry English mustard
150ml/ ¼ pt skimmed milk
75g/3oz Cheddar Cheese, grated
Salt and Pepper
25g/1oz fresh white breadcrumbs
½ tsp celery seeds
tomato wedges to garnish
Bring a large pan of salted water to the boil and add the celery. Cover and simmer for 20 minutes. Drain, reserving the liquid.
Preheat the oven to Mark 6/400°F/200°C.
Place the celery in a shallow gratin dish.
Melt the butter in a small pan, add the onion and cook gently for 5 minutes. Add the flour and mustard and cook, stirring, for 1 minute.
Remove the pan from the heat and gradually stir in the milk and 150ml/ ¼ pt of the reserved liquid. Return to the heat and bring to the boil, stirring, until the sauce thickens.
Stir in half the grated cheese and season to taste. Pour the sauce over the celery. Mix together the remaining cheese, breadcrumbs and celery seeds and sprinkle over the cheese sauce.
Bake for 30 minutes until golden brown and bubbling. Garnish with tomato wedges.
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