• 2 bunches celery
• 8 tablespoons butter
• 4 tablespoons flour
• 2 cups milk
• 1 cup celery water (see below)
• 1 cup blanched slivered almonds
• 4 tablespoons dry breadcrumbs or panko

Cut celery into half-inch slices; put into stockpot and cover halfway with boiling salted water. Return to boil and cook for 10-15 minutes. Reserve one cup of the cooking water, and drain the rest. Preheat oven to 350 degrees.

In separate saucepan, melt 4 tablespoons of butter, add flour and make a roux. Gradually add the milk, and cook until smooth. Add celery water; toss sauce with cooked celery. Place half of celery into 9 x 13 baking pan, and top with almonds. Add rest of celery. Top with breadcrumbs and dot with remaining butter, and a few more almonds. Bake at 350 degrees for 30 minutes.

from our dear friend Fritz Hirter