Vegetable
serves 6
2oz / 60g butter or margarine
11/2 / 690g small whole white onions,
peeled
12oz / 375g celery, sliced on the oblique
2tbls / 30ml plain flour ( all purpose flour )
14floz / 450ml milk
2tbls / 30ml dry sherry wine
1/2tsp / 3ml Tabasco pepper sauce
1/4tsp / 1ml salt
4oz / 115g Parmesan cheese, grated
Paprika
Preheat oven to 350 degrees.
In a large frying pan ( skillet ) melt the butter and add the
onions. Cook until lightly browned. Stir in the celery and cook for
1 minute longer. Remove the vegetables with a slotted spoon to a suitable
casserole dish. In same frying pan ( skillet ) stir in the flour
and cook for a further minute or two. Remove the pan from the heat and gradually
add the milk, stirring constantly. Add the sherry, Tabasco sauce and
salt and return the pan to the heat. Stirring constantly, bring the
mixture to a gentle boil over a medium heat and boil 1 minute; stir in the
cheese. Pour the sauce over the vegetables and bake for 30 to 40 minutes
or until the onions are tender.
Sprinkle with paprika before serving.