Scalloped Celery and Peas

Celery & Pea Casserole

• 3 cups celery — sliced ½ inch thick on the diagonal
• ¼ teaspoon salt — plus more for boiling water
• ¼ cup yellow onion — minced
• ¼ cup butter
• ¼ cup all-purpose flour
• 1 pinch thyme — finely chopped
• 1 pinch rosemary — finely chopped
• to taste hot pepper sauce (optional) — to taste
• ⅛ teaspoon black pepper
• 1 ½ cups light cream
• ½ cup chicken broth
• 2 tablespoons dry sherry
• ¾ cup frozen peas — do not thaw

Topping

• 2 tablespoons breadcrumbs
• 2 tablespoons Parmesan — grated
• 1 tablespoon butter — melted

Garnish

• paprika

1. Prepare the Oven and Celery: Preheat oven to 350°F. Bring about 1 inch of salted water to a boil in a small pot over high heat. Add celery, reduce heat to medium, cover, and simmer for 4 to 5 minutes until tender-crisp. Drain in a colander and let stand for 2 minutes so excess moisture can evaporate.3 cups celery, salt for boiling water
2. Cook the Onion: Melt butter in a medium saucepan over medium heat. Add onion and cook for 3 to 4 minutes, stirring occasionally, until softened and translucent but not browned.¼ cup yellow onion, ¼ cup butter
3. Build the Sauce: Reduce heat to medium-low. Stir in flour, salt, thyme, rosemary, hot pepper sauce, and black pepper. Cook for 1 minute, stirring constantly. Gradually whisk in light cream and chicken broth. Increase heat to medium and cook for 3 to 5 minutes, whisking frequently, until the sauce gently bubbles and coats the back of a spoon. Stir in dry sherry and cook for 1 minute.¼ cup flour, ¼ tsp salt, thyme, rosemary, hot pepper sauce, ⅛ tsp black pepper, 1½ cups light cream, ½ cup chicken broth, 2 tbsp dry sherry
4. Finish the Filling: Remove the saucepan from the heat. Fold in the drained celery and frozen peas until evenly coated. Taste and adjust the seasoning if needed.3 cups celery, ¾ cup frozen peas
5. Assemble the Casserole: Transfer the filling to a shallow 1½-quart baking dish and spread it into an even layer.
6. Prepare the Topping: In a small bowl, combine breadcrumbs, Parmesan, and melted butter until evenly moistened. Sprinkle the mixture evenly over the casserole.2 tbsp breadcrumbs, 2 tbsp Parmesan, 1 tbsp butter
7. Bake: Bake uncovered for 25 to 30 minutes until the filling is bubbling around the edges, the center is hot, and the topping is golden brown.
8. Rest and Serve: Let the casserole stand for 5 minutes. Sprinkle lightly with paprika and serve hot.paprika