| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Celery, cut in 1" pcs. |
| 1/2 |
c |
Stock |
| 4 |
ts |
Flour |
| 2 |
tb |
Butter |
| 1/2 |
c |
Light cream |
| 3 |
|
Gratings of fresh nutmeg, + to taste; (3 to 4) |
INSTRUCTIONS
Simmer celery in stock until just tender, about 12-15 min. Remove from
heat, drain, & reserve stock (about 2/3 cup.) In a heavy saucepan, melt
the butter and stir in flour, using a whisk to blend well. Cook until it
bubbles. Combine the cream & stock, pour into butter & flour mixture.
Simmer until thickened, about 3 min. Add nutmeg. Put celery back into
the sauce & warm it thru before serving.
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