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Celery- Almandine

I mostly hate cooked celery cause it is usually soggy and flavorless. I love this recipe because it is such a surprise-its really good.





List of Ingredients



• 4 cups matchstick like strips celery, cut from tender parts of stalk
  
• 2 cups Bechamel sauce
  
• 1 cup toasted sliver almonds
  
• Sauce
  
• 2 cups milk
  
• 2 tablespoons all-purpose flour
  
• 2 tablespoons butter
  
• 1/2 teaspoon salt
  
• Dash white pepper
  
• 1 teaspoon Dijon mustard (or more to taste)
  
• Dash cayenne, optional
  






Instructions



1. Prepare sauce; melt butter, stir in flour and cook from a minute or two (will be thick paste). Gradually add milk and bring to boil. Add remaining sauce ingredients and whisk until smooth.
   
2. To cook celery: bring a couple inches of water to boil, add cut celery, cook about 2 minutes until crisp tnder. Drain celery, shaking off as much excess water as possible. Stir in sauce and taste to correct seasonings if needed.
   
3. Spoon into serving dish and sprinkle with almonds over top. Serves 8