You can serve this versatile gratin hot, warm, or at room temperature.
Ingredients:
1 bunch celery, stalks trimmed, peeled, and halved lengthwise
Coarse salt
½ teaspoon celery seeds
Freshly ground pepper
2 tablespoons olive oil
½ cup Parmesan cheese
Directions:
1. Heat the oven to 400 degrees F. Oil a 1½ -quart gratin dish or low-sided casserole. Bring a skillet of water to a boil.
2. Once the water is boiling, add salt and the celery. Boil the celery until just tender, about 7 minutes.
3. Pull the stalks out with tongs and drop them into the gratin dish. Don’t worry about any excess water, you’ll be adding more liquid to the dish so save it after removing the celery.
4. Season with celery seeds and pepper and toss. Pour about ¼ cup of the cooking water over the celery and drizzle with olive oil. Sprinkle with Parmesan cheese and bake for 30 minutes. The cheese should make a golden crust.
Serves 4-6