Creamy Parmesan Onion And Celery Bake Recipe

About this recipe

A comforting and creamy dinner dish featuring sautéed onions and celery in a rich parmesan sauce, perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 100 g Sambar Onion Peeled
• 100 g Celery
• 500 g Dairy Craft Unsalted White Butter
• 500 ml Amul Taaza Milky Milk
• 200 g Old Hill Parmesan Cheese
• 100 g Fruitri Premium Pecan Nuts
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 100 g Catch Sprinklers - Iodized Table Salt
• 100 g Catch Sprinklers - Black Pepper Powder

Instructions

1. 1. In a large skillet, melt 3 tablespoons of butter over medium heat. Add 6 sliced onions and 1 cup of chopped celery. Sauté until tender, about 8-10 minutes. Remove from heat, drain any excess liquid, and set aside.
2. 2. In a medium saucepan, melt the remaining 5 tablespoons of butter over medium heat. Stir in 1/4 cup of cornstarch, 1 teaspoon of salt, and 1/8 teaspoon of black pepper until smooth and bubbly.
3. 3. Gradually whisk in 1 1/2 cups of milk. Bring the mixture to a boil, stirring constantly, and cook for 1-2 minutes until thickened.
4. 4. Remove the saucepan from heat and stir in 1/3 cup of grated parmesan cheese until fully melted and incorporated.
5. 5. Pour the creamy sauce over the sautéed onions and celery. Toss gently to coat the vegetables evenly.
6. 6. Transfer the mixture to a baking dish and sprinkle 1/2 cup of chopped pecans evenly over the top. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the top is golden and bubbly.
7. 7. Remove from the oven and let cool slightly before serving. Enjoy as a hearty dinner option.