Celery Gruyère Gratin Lite
We love the original dish so much during the holidays and always keep eating it well into the year. So we got to thinking… what if we lightened it up? Voila! We’ve switched out the cream and extra cheese for white wine. It’s still got the good butter flavor and of course the goodness of Gruyère – just less guilt! Pair this with grilled chicken, pork or fish, or pack it to go for a picnic.
- 1 bunch Josie's Organics celery
- 2 Tablespoons unsalted butter
- 2 Tablespoons olive oil
- 1 small sweet onion, chopped
- 2 cloves garlic, finely chopped
- 1 Tablespoon fresh thyme leaves, plus a few sprigs for garnish
- 1 teaspoon Kosher salt
- 1 cup chicken or vegetable stock
- ⅓ cup white wine
- ½ cup Gruyère cheese, finely-grated
- Kosher salt and fresh black pepper to taste
- Use a pint of store-bought shaved parmesan instead of Gruyère
- Chop the garlic and onion together in a food processor
- Use 1 teaspoon dried thyme instead of fresh thyme
Preheat oven to 400°.
Remove leaves from celery, wash leaves and place in a small bowl of ice water. Finely chop one rib of celery and place in the ice water with the leaves. Set aside.
Trim ends of remaining ribs of celery and peel the outer strings with a vegetable peeler. Cut ribs into 3-4 inch pieces.
Heat a large skillet on medium-high. Add olive oil and butter, allowing butter to melt slightly. Stir in garlic and onion and cook until softened, about 5 minutes. Place celery pieces in the pan and pour the stock over them. Add salt and thyme leaves. Bring to a boil. Turn the heat down to medium and let simmer uncovered for 15-20 minutes until the celery is just tender (use a knife to test).
Transfer ingredients to a 9×13-inch baking dish. Pour the wine over the celery and sprinkle Gruyère evenly on top. Season with Kosher salt and pepper, and garnish with sprigs of thyme.
Bake, uncovered, for 12-15 minutes until wine is reduced and cheese is golden and bubbly.
Remove from oven and let rest for 5 minutes.
Remove reserved celery bits and leaves from water, pat dry and scatter on top.