Celerie gratiné - Publish

Celery isn't one of my go-to vegetables. I usually only need a stalk or two and then it sits in refrigerator until it turns into a putrid liquid. Not really. Well, maybe once. Anyway, this recipe is a great way of using up the rest of the celery before it transforms. I made this twice and the salt ratio seems to work. Attempt no.3 required to confirm the test phase is over.

1 bunch celery, including leaves, chopped
1/2 tsp salt
2 Tbsp butter
2 Tbsp flour
1/4 tsp nutmeg
1/4 tsp pepper
2 cups milk
1/2 cup breadcrumbs
1/4 cup Gruyere cheese
1/4 cup chopped chives or 3 chopped scallions
2 Tbsp chopped parsley

1. In a skillet combine the celery and salt. Add water just enough to cover. Bring to a boil and then simmer, uncovered, until the liquid is completely gone. The celery should be  totally cooked. Dump into a plate and set aside.
2. In the hot skillet, melt the butter and sprinkle in the flour, nutmeg and pepper, whisking until it starts to turn brown. Add the milk and whisk until it's smooth, then add the celery and cook until the sauce becomes creamy and thick. Taste and season with salt.
3. In a bowl, combine the breadcrumbs, cheese, chives and parsley. At this point, either leave the celery mix in the skillet or dump it into a gratin dish or casserole. Sprinkle the cheesy breadcrumbs on top.
4. Set the oven to broil. Put the dish in the oven and broil until the top is golden.