Celery Gruyère Gratin
Celery already makes an appearance at the holidays in the stuffing, but this dish brings celery front and center.
is nutrient-dense and it is incredibly versatile. It deserves to take the spotlight every once in a while.
– Unsalted butter
– Olive oil
– Sweet onion
– Fresh thyme
– Kosher salt
– Chicken stock
– Heavy cream
– Gruyère cheese
– Black pepper
Remove 1 stalk and leaves from the celery bunch. Dice. Place in ice water and set aside.
Peel outer strings of the remaining celery stalks with a vegetable peeler. Cut ribs into 3-4 inch pieces.
Heat a large skillet on medium-high heat. Add butter and olive oil, allowing butter to melt. Add onion and garlic and stir.
Sauté until the onion has softened, about 5 minutes. Add celery, chicken stock, salt, and fresh thyme.
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SWEET POTATO CASSEROLE
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