Pic of Lemon and thyme baked celery

Lemon and thyme baked celery

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Lemon and thyme baked celery

Side Serves 4 45 min
This easy celery gratin recipe is creamy but light and deliciously imbued with aromatic thyme. It can be served as an accompaniment – it's good with chicken and fish – but it also makes a good weeknight main with a pile of fragrant brown rice. Sprinkle with breadcrumbs before baking for a bit of extra crunch.


  • 25g butter, and a little extra for greasing
  • 1 head celery, trimmed and cut into 4-5cm lengths
  • 300ml veg stock
  • zest of ½ and juice of 1 lemon
  • 2 tbsp double cream
  • 2 egg yolks
  • leaves from 2 sprigs fresh thyme
  • ¼ nutmeg, grated
  • salt and pepper


Prep time: 5 min
Cooking time: 40 min
  • Step 1

    Preheat oven to 180°C/Gas 4. Lightly grease a gratin or baking dish.
  • Step 2

    Melt the butter in a large pan. Add the celery and cook, stirring, for 2 minutes.
  • Step 3

    Add the stock to the celery with the lemon zest and juice. Let it bubble away for about 10 minutes, until all but 4 tablespoons of the liquid remains. Transfer the mixture to the gratin dish.
  • Step 4

    Mix the cream and egg yolks together. Stir in the thyme and nutmeg, season and pour over the celery. Bake for 20-25 minutes, until the celery is tender.

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