Brown Butter Celery With Gravy

Ingredients

• 1 head celery
• 2 tbsp butter
• 2 tbsp flour
• 1 tsp salt
• ¼ tsp pepper
• dash of nutmeg
• 2 cups stock

Method

1. 1 Cut celery heads into 6-inch pieces, keeping them attached to the root. Remove coarse branches and trim roots neatly.
2. 2 Parboil the celery for 5 minutes, then drain.
3. 3 Make a brown roux by melting butter and whisking in flour. Add salt, pepper, and nutmeg.
4. 4 Whisk in stock until smooth. Add the parboiled celery, cover, and simmer slowly for 25 minutes.
5. 5 Remove celery to a serving dish. Strain the gravy and pour it over or around the celery.