1 Outer celery stalks, washed, scraped, and cut into 1-inch (2.5 cm) pieces (enough to yield 2 cups / about 240 g cooked)
1 Boiling salted water, for cooking
1 cup (240 ml) White Sauce I (béchamel-style sauce)
Instructions
1. Wash and scrape the outer stalks of celery to remove any fibrous strings. Cut the stalks into 1-inch (2.5 cm) pieces.
2. Bring a pot of salted water to a full boil. Add the celery pieces and cook for 20 minutes, or until the celery is completely tender when pierced with a fork — the pieces should offer no resistance at the center.
3. Drain the celery thoroughly in a colander.
4. Combine 2 cups (about 240 g) of the drained cooked celery with 1 cup (240 ml) of warm White Sauce I (a basic béchamel: butter, flour, and whole milk). Stir gently to coat all pieces evenly and serve immediately while hot.
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