Ingredients
- 2 1/4 cups celery, chopped (cut in 1" pieces on an angle)
- 2 shallots, thin sliced
- 2/3 cup vegetable broth (low salt if possible, chicken broth can also be used)
- 1/2 cup light cream (or half and half)
- 2 tablespoons butter, unsalted
- 2 teaspoons fresh chives, fine chopped
- 1 tablespoon (plus 1 teaspoon) flour
- Pinch nutmeg
- Kosher salt, to taste
- Fresh ground pepper, to taste
How to Make
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Step 1: Celery ... Add the celery and shallots to a saute pan with the vegetable broth. You can also use chicken broth if you prefer. Bring to a light boil; then, immediately reduce to low heat. Cover, and simmer 10-15 minutes until the celery is tender. Drain the celery; reserving the broth; but add the celery to a small bowl as you make the sauce.
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Step 2: Sauce ... Add the cream to the saute pan, and simmer on medium to medium low heat for 2-3 minutes to slightly reduce. Then, melt the butter in a small cup in the microwave, add the flour; and, mix to combine. Slowly whisk in the butter flour mix to the sauce, until everything is combined. Bring the heat up to medium, and whisk. Slowly add, some of the reserved broth, a little at a time - until you get a creamy gravy like consistency.
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Step 3: Finish ... Return the celery to the sauce, season with salt, pepper, nutmeg; and bring to medium heat to warm up all the ingredients. Finish with the chives.
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Step 4: Serve and ENJOY! ... It is a simple but unique dish. Easy, and delicious with anything you decide to serve this with.
We hope you enjoy this recipe!
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