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Categories:
unsalted butter celery kosher salt black pepper white wine cherry tomatoes heavy cream Gruyere cheese
Viewed: 68 - Published at: 3 years agoIngredients
- 2 tablespoons unsalted butter
- 1 bunch of celery (approximately 1 1/2 pounds), leaves removed (save for soup) and stalks cut into 1/4 inch slices
- 1 teaspoon kosher salt
- A few grinds of fresh black pepper
- 3/4 cup white wine
- 1 pint cherry tomatoes, rinsed and sliced in half
- 3 tablespoons heavy cream
- 1/2 cup Gruyere cheese, grated
Method
- Preheat the oven 350 degrees. Have an 8x8 or 9x9 inch broiler safe baking dish ready.
- In a large saute pan, melt the butter over medium heat. Add the celery slices, salt and pepper and stir to coat. Cook for about 10-15 minutes, until the celery begins to soften nicely. Add the wine and bring to a simmer. Stir in the tomatoes and continue to simmer for 5 minutes. Pour the mixture into the baking dish and pop it in the oven for 15 minutes. Give it a stir about halfway through.
- Remove the dish from the oven, stir in the cream and sprinkle the cheese on top. Return the baking dish to the oven for 5-10 minutes, until the cheese is melted. If desired, turn on the broiler and let the cheese brown a little. Serve warm with some crusty bread to soak up the sauce.
