{Sometimes the humblest of ingredients can make the most delicious meals. Two day old bread, celery, and the last bits of Parmesan from the cheese bin can take your breath away if you just give them the chance.}

Like it’s velvety counterpart, this dish is bursting with flavor. The combination of fresh tasting celery and salty Parmesan is a match made by the gods for us mortals to enjoy all year round. I used a mandoline to slice the celery extra thin. I thought it only proper to show the utmost respect to the star player here. Make sure that you use the whole bunch of celery down to the the last sweet bits of heart. Oh, and please quietly dispose of the outer stalks as they tend to be tougher than the rest.

1 lb celery, approx 1 bunch, finely chopped
3/4 c Parmesan, grated
1/2 c heavy cream
1/2 ts coarse salt like Maldon
1/4 ts fresh ground black pepper
about 5 inches of a baguette
olive oil

Set the oven to 400F, mix celery, 1/2 cup Parmesan, cream, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Divide evenly among four 6-ounce ramekins, and place them on a baking sheet. Cover tightly with aluminum foil and bake for 40 minutes until celery is tender.

Meanwhile, tear bread into large pieces, and pulse in a food processor until coarse crumbs form. Add the remaining 1/4 cup Parmesan, and drizzle with olive oil (1-2 tablespoons); pulse just until crumbs are coated.

Remove aluminum foil from ramekins. Dividing evenly, sprinkle breadcrumbs over celery. Return to oven and bake, uncovered until golden, about 12 minutes more. Let sit 5 minutes before serving.

Warning: Don’t turn your back while they’re cooling or else…


{tags celery gratin recipe celery recipe}