Creamed Celery

Serves 4 — 6

1 head of celery

Salt and freshly ground pepper

Roux (see below)

4-6 fl ozs (120-175ml) cream or creamy milk

Garnish: Chopped parsley

Pull the stalks off the head of celery. If the outer stalks seem a bit tough, peel the strings off with a swivel top peeler or use these tougher stalks in the stockpot. Cut the stalks into half-inch (1cm) chunks.

Bring 3 pints of water to the boil, season with salt and freshly ground pepper. Add the chopped celery and cook for 15-20 minutes, turning occasionally, until a knife will go through with ease. Remove celery to a serving dish with a slotted spoon. Thicken the remaining liquid with the roux; add the enough cream to make sufficient sauce to coat the celery. Allow to bubble for a few minutes, pour over celery, sprinkle with parsley and serve.

Note: Can be reheated successfully.

Roux

110g (4oz) butter

110g (4oz) flour

Melt the butter and cook the flour in it for 2 minutes on a low heat, stirring occasionally. Use as required. Roux can be stored in a cool place and used as required or it can be made up on the spot if preferred. It will keep in a fridge for at least a fortnight.

Gluten-free Roux

Roux is used as a thickener in flour-based sauces and occasionally in gravies. Gluten-free roux works just as effectively as regular flour-based roux and it is great to have some in the fridge. Make it in small or large quantities for future use or it can be made up on the spot if you prefer.

110g (4oz) butter

50g (2oz) cornflour

50g (2oz) rice flour

Melt the butter in a saucepan and add the cornflour and rice flour. Combine the mixture with a wooden spoon and cook for 2 minutes on a low heat, stirring occasionally.