Ingredients
Celery: 1 bunch (about 6-8 stalks)
Heavy cream: 1 cup
Butter: 2 tbsp
Grated Parmesan cheese: 1/2 cup
Garlic: 2 cloves, minced
Salt: 1 tsp
Ground black pepper: 1/2 tsp
Breadcrumbs: 1/3 cup
Directions
1. Preheat your oven to 375°F (190°C).
2. Wash the celery thoroughly and cut off the leafy tops. Slice the celery stalks into 2-inch pieces.
3. In a pot of boiling water, blanch the celery for about 5 minutes until slightly tender. Drain and set aside.
4. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
5. Pour in the heavy cream, stirring continuously. Let it simmer for about 3-4 minutes until it starts to thicken slightly.
6. Add the blanched celery to the skillet, ensuring all pieces are well-coated with the cream mixture.
7. Season with salt and ground black pepper. Mix well.
8. Transfer the celery and cream mixture into a baking dish, spreading it out evenly.
9. Sprinkle the grated Parmesan cheese evenly over the celery.
10. Cover the top with breadcrumbs, spreading them out to form an even layer.
11. Place the baking dish in the preheated oven and bake for about 20-25 minutes until the top is golden brown and the cream is bubbly.
12. Remove from the oven and let it cool for a few minutes before serving.