Nutty Celery Gratin with Parmesan Crust

Adding Parmesan and toasted breadcrumbs makes it a perfect side dish or light meal that’s both satisfying and beneficial for managing zinc levels.

Recipe Benefits

• This recipe promotes hydration and supports those with high zinc levels in their urine.
• Celery is a hydrating vegetable rich in water and essential electrolytes, helping maintain fluid balance in the body.
• The dish is also fiber-rich, thanks to the walnuts and whole-grain breadcrumbs, which support overall gut health without adding excessive zinc.

Ingredients

• 2 celery heads, trimmed and cut into thumb-sized pieces
• 1 tablespoons olive oil
• 1 onion, thinly sliced
• 2 bay leaves
• 100g whole grain breadcrumbs (use gluten-free for gluten-free option)
• 30g walnuts, roughly chopped
• 75ml low-sodium vegetable broth
• 100ml unsweetened almond milk
• 25g grated Parmesan (or nutritional yeast for vegan option)

Instructions

1. In a large skillet, heat half the olive oil over medium heat. Add the celery, onion, and bay leaves. Season with a pinch of salt and pepper. Cover and cook for about 20-25 minutes, stirring occasionally, until the celery is tender and the onions are softened.
2. In a separate pan, heat the remaining olive oil. Add the breadcrumbs and chopped walnuts, stirring frequently until they are lightly toasted and golden. Remove from heat and set aside.
3. Preheat your oven’s grill to medium heat. When the celery is done, increase the heat to high and pour in the vegetable broth, reducing the liquid by two-thirds. Add the almond milk and cook for an additional few minutes until the sauce has thickened slightly. Adjust the seasoning if necessary.
4. Transfer the celery mixture to an ovenproof dish. Sprinkle the toasted breadcrumbs and walnuts over the top, then add a layer of grated Parmesan. Grill for 2-3 minutes until the top is golden and the sauce is bubbling. Let the dish sit for 5 minutes before serving to allow the flavors to meld.

Nutritional Information

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