half a stick of butter
1/4 bunch of celery, cut into 1” long, 1/2” wide strips
1/2 red onion, halved & sliced
6 thumb-sized yukon potatoes, quartered
1 broccoli crown, stems sliced, tops splintered
1 bay leaf
1 tsp dried thyme
salt / pepper
2 Tbsp flour
2 cups broth [or broth & water]
1/2 cup ricotta
1/2 cup panko
1/2 cup chopped pecans
2 Tbsp oil
add butter / veg / seasonings to a large saute pan
cover & saute for 12-15 minutes until veg are cooked & somewhat browned
stir in flour until it disappears, about 1 min
add broth & cook until it’s reduced by half
stir in ricotta until everything is bubbling again
pour contents of saute pan into 8” x 8” baking dish
top with panko / pecan / oil mixture
bake 15-20 minutes in 400° oven until brown / crispy / bubbling
