Celery Gratin

(from Stearns Farm Newsletter, September 01 2008)

This quick side dish is a natural with pasta or chicken.  Adapted from Tasty by Roy Finamore.

1 large bunch celery, rinsed, trimmed, stringed

coarse sea salt or kosher salt

1/2 tsp celery seeds (optional)

freshly ground black pepper to taste

2 Tbs olive oil

1/2 cup freshly grated Parmesan

Heat oven to 400'F.  Oil a 1.5-quart gratin dish or low casserole.  Cut celery stalks in half lengthwise.  Fill a large skillet with water and add about 2 tablespooons of the salt.  Water should taste mildly salty.  Bring water to a boil, add celery, and simmer until tender - about 10 minutes.  Remove stalks with tongs and drop into gratin dish, reserving about three quarters of a cup of the cooking liquid.  Toss celery with seeds and pepper, pour reserved cooking liquid over celery and drizzle with oil.  Sprinkle cheese over the top and bake for 30 minutes until cheese forms a lightly browned crush.  Serve hot, warm, or at room temperature.  Serves 4-6.