Celery Gratin

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The recipe presentation is poor. It takes much longer than 10 minutes to prepare. It lacks a summary of the ingredients. It lacks the serving count. It should be more precise - what's the size for the celery chopping?

The result was disappointing at well. As noted by another reviewer, there is way to much filling. Maybe reduce by half. Also, the celery gets overcooked following these steps and can barely be tasted. Steps should be revised as well to reduce the time the celery is cooked.

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I never would have thought of cooking celery. Thanks for the inspiration!

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Gosh who knew celery had such fragrance ,taste,and mouthfeel !!I tried this recipe with celery,then potato,then I combined them and they were a 5 star hit every time just scrumptious !

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Great recipe! I would do things differently next time: Cook celery to just barely tender; Melt butter and whisk with flour and spices; add milk, whisk and add to celery; cook until thickened and creamy; remove to gratin dish. Combine topping ingredients and broil. Also, this recipe make a lot of sauce and it could be reduced by as much as half. A cooks judgement:

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I was delighted with this dish, which I turned into a main dish for one. My only changes are - (1 make the topping first and reserve, and (2 after mixing all ingredients in the skillet, transfer the mixture to an oval gratin dish & add the topping. Then, broil until golden (Source: FN Magazine, Dec. 2011. Note: I cut the recipe in half for one person.

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I had extra celery and scallions and wasn't sure of what to do with them. This recipe was perfect! Very tasty and easy. Good for a weeknight side.

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Very good, definitely to make again. Served with Smothered Pork Chops, mixed greens salad w/balsamic vinegar dressing, & fresh homemade bread. Satisfying.