Creamy Celery Gratin

|Let celery take centre stage in this delicious side dish. The wine and stock make an intense sauce while the nutty breadcrumbs provide a satisfying crunch|celery|50g walnuts chopped75 ml white wine250 ml vegetable or chicken stock100 ml double cream25g parmesan grated100g breadcrumbs2 bay leaves1 onion50g butter2 bunch celery|Cut any thick celery stalks in half trim all of it into thumb-size lengths then wash and leave wet. Melt half the butter in a large frying pan then add the celery onion and bay leaves. Season cover then cook over a medium heat for about 30 mins stirring occasionally to stop the onions catching.Meanwhile prepare the breadcrumbs. Melt the remaining butter in a separate pan then toss in the crumbs and walnuts stirring often until lightly golden and toasted. Set aside.Heat grill to medium. When the celery is tender turn the heat right up pour in the wine and stock then reduce by two-thirds. Pour in the cream then reduce for a final few mins until you have a syrupy sauce. Check seasoning tip into an ovenproof dish then scatter with the breadcrumbs and Parmesan. Grill for 2-3 mins until the sauce bubbles. Let it sit for 5 mins before serving.|20.00 minutes|6|https://www.bbcgoodfood.com/recipes/8818/creamy-celery-gratin