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Baked Celery & Almonds

From Lynne Wilson

Preheat the oven to 350°F


3 Tbsp. butter or margarine
3½ cups celery, ¼-inch slices
⅓ cup almonds, blanched, slivered
1½ cups mushrooms, chopped
1 clove garlic, peeled
4 Tbsp. flour
¾ cup chicken broth
1 cup light cream
½ tsp. salt
pepper to taste
2 Tbsp. Parmesan cheese, grated (optional)


Melt 2 Tbsp. of the butter in a large frying pan. Add the celery, almonds, mushrooms, and garlic. Cook over medium heat, stirring often, until the celery starts to soften (8 to 10 minutes). Remove from the heat and discard the garlic. Remove the vegetables from the pan with a slotted spoon, leaving the drippings, and transfer to a 1-quart casserole.

Measure the flour and broth into a mixing bowl. Using a wire whisk or fork, mix them until smooth. Add the cream and stir to blend.

Return the frying pan to the heat and add the remaining 1 tablespoon of butter. When the butter has melted, add the flour-broth-cream mixture. Cook over medium heat, stirring, until the mixture thickens and boils. Cook for 1 minute and remove from the heat. Add the salt and pepper to taste. Pour the sauce over the vegetables in the casserole. Sprinkle the top with cheese. Bake at 350°F for 30 to 35 minutes.