Celery Almondine

Celery Base

• 4 cups celery — cut diagonally into ½-inch slices
• As needed Water — as needed for parboiling
• As needed Kosher salt — for the cooking water

Cream Sauce

• 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 (optional) — to taste
• As needed Black pepper (optional) — to taste

Topping

• 2 tablespoons Parmesan cheese — finely grated
• 2 tablespoons fine dry breadcrumbs

1. Preheat Oven: Preheat the oven to 375°F. Set a 2-quart casserole dish nearby.
2. Prepare Celery: Fill a large saucepan with enough water to cover the celery and bring it to a boil over high heat. Season the water with salt, add the celery, and cook for 5–7 minutes, until crisp-tender and still offering slight resistance when pierced. Drain thoroughly in a colander and let the celery steam-dry for 2 minutes. Spread it evenly in the casserole dish.4 cups celery, water as needed, kosher salt
3. Toast Almonds: Place the sliced almonds in a dry medium saucepan over medium-low heat. Cook for 3–5 minutes, stirring frequently, until lightly golden and fragrant. Immediately transfer the almonds to a bowl so they do not continue browning.½ cup sliced almonds
4. Make Cream Sauce: Melt the butter in the same saucepan over medium heat. Whisk in the flour and cook for 1 minute, until bubbling but not browned. Gradually whisk in the chicken broth. Bring the mixture to a gentle simmer and cook for 2–3 minutes, whisking frequently, until smooth and thick enough to coat the back of a spoon. Reduce the heat to low, stir in the cream, and season with salt and pepper. Heat for 1 minute without allowing the sauce to boil hard, then stir in the toasted almonds.3 tablespoons butter, 3 tablespoons flour, 1½ cups chicken broth, ½ cup heavy cream, toasted almonds, salt, black pepper
5. Assemble: Pour the almond cream sauce evenly over the celery and spread it gently to cover. Combine the Parmesan and breadcrumbs in a small bowl, then sprinkle the mixture evenly over the casserole.2 tablespoons Parmesan cheese, 2 tablespoons breadcrumbs
6. Bake: Bake uncovered for 20–25 minutes, until the sauce is bubbling around the edges and at the center and the topping is lightly golden. Let the casserole stand for 5 minutes before serving.