Title: Celery Gratin
Description: Celery is not usually prepared cooked in America but is quite delicious as a side vegetable. Here is a version I adapted from a BBC Good Food recipe. I tried it out at dinner with my Jack, former Brit Cub President, Peter Richards and his brother recently and we all agreed it was yummy…..and easy.
Serves: 4 to 6 people
Ingredients:
2 heads of celery. Salt and pepper. 3 bay leaves. ¼ cup toasted fresh breadcrumbs. 8 oz sour cream. ¼ cup grated parmesan cheese. 3 Tbsp chopped parsley.

Instructions:

Heat oven to 350 degrees F. Trim the celery, discarding the outer tougher stalks, and cut into 3-4” lengths, saving the celery leaves. Cook the celery in salted water with the bay leaves until al dente, drain, discard the bay leaves, and place celery in an oval casserole dish. Finely chop the reserved leaves, and put in bowl, add the sour cream and parsley and season with salt and pepper, mix well. Spread the cream mixture over the celery, sprinkle with the breadcrumbs and parmesan and bake about 30 minutes or until celery is cooked. (If you use fat free sour cream it will be a thinner sauce.)