Celery-Roquefort Gratin

Name: Celery-Roquefort Gratin
Yield: Serves 4
Ingredients: 1/2 cup, dry vermouth; 3 tablespoons, unsalted butter, cut into small pieces; 1/4 teaspoon, table salt; 1/4 teaspoon, celery seed; 1/8 teaspoon, ground black pepper; 1 head, celery (1 1/2 pounds), leaves trimmed and reserved; stalks separated, rinsed, and outer fibers removed; stalks halved lengthwise and cut on angle into 2-inch lengths; 2 tablespoons, minced celery leaves; 4 teaspoons, unbleached all-purpose flour; 3 ounces, Roquefort cheese; 1/4 cup, chopped walnuts; 2 tablespoons, minced fresh parsley leaves (optional)

Side Dishes
Cheese
Vegetables
Vegetarian

Appears in Cook's Illustrated March/April 1997

Braise on top of the stove with a bit of butter, celery seed, and a dash of vermouth.

SERVES 4

TIME 1¼ hours

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