Celery gratin from Food Network Magazine, December 2011 (page 122)

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • bellatavia on February 06, 2017

    I love celery and I love gratin, so I was happy to try this recipe. We would the cooking time to be much longer than expected - it took quite some time to boil off the water, and for the milk to form a creamy sauce. Also, for a gratin, this was low on flavor. I would make this again but adapt it, using more nutmeg, less water, less milk, and more cheese, adding it not only to the bread crumb topping but also to the celery mixture itself.

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