Celery Almondine

Name: Celery Almondine
Prep time: 10 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 4 cups celery; As needed Water; As needed Kosher salt; ½ cup sliced almonds; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 1 ½ cups chicken broth; ½ cup heavy cream; As needed Kosher salt; As needed Black pepper; 2 tablespoons Parmesan cheese; 2 tablespoons fine dry breadcrumbs

Baked celery turns unexpectedly mellow beneath a creamy sauce and crisp golden topping. Toasted almonds add a nutty bite to this cozy, old-fashioned side.

By Betty Lou Gardner50 minUpdated 2026-08-22

This Celery Almondine turns an everyday vegetable into a creamy, elegant casserole. The celery stays pleasantly tender, toasted almonds add nutty crunch, and a light Parmesan-breadcrumb topping browns over the savory homemade sauce. It pairs especially well with roast dinners, holiday meals, and supper club-style favorites.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I toast the almonds first so their flavor doesn’t disappear into the sauce. I like the crumbs good and brown across the top because that is usually the first part people scoop onto their plates.

How to Make Celery Almondine

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Diagonally sliced celery parboiling in a saucepan beside a colander of drained celery.

Parboil the Celery

Cook the sliced celery in salted boiling water only until crisp-tender, then drain it thoroughly so the finished sauce stays creamy rather than watery.

Cream sauce being whisked in a saucepan with butter, flour, chicken broth, and cream arranged nearby.

Make the Cream Sauce

Cook the butter and flour briefly before gradually whisking in the chicken broth and cream. Simmer until the sauce is smooth and thick enough to coat a spoon.