Baked Celery With Slivered Almonds
|Pascal celery||1 1⁄4 Bunch (125 gm)|
|Blanched slivered almonds||1⁄2 Cup (8 tbs)|
|Dry bread crumbs||2 Tablespoon|
|Milk||1 Cup (16 tbs)|
Wash celery and cut into slices about 1/2 inch thick (save a generous handful of the celery tops).
Place the celery in a saucepan, cover halfway with boiling, salted water, and lay the celery leaves on top.
Cook for 10 to 15 minutes after water has reached the boiling point or until tender.
Discard leaves and drain celery thoroughly, saving 1/2 cup of the celery water.
While celery cooks, melt 2 tablespoons of the butter in a saucepan, stir in flour until smooth, add milk.
Cook over a low heat, stirring constantly, until smooth and bubbly.
Stir in 1/2 cup celery water and taste to see if more salt is needed.
Place a layer of the cooked celery in a shallow baking dish, spoon half the sauce over it, and sprinkle with half the almonds.
Add the remaining celery, then the sauce.
Sprinkle the top with bread crumbs, dot with the remaining butter, and sprinkle remaining almonds over all.
Bake in a preheated 350° oven for 30 minutes.