This recipe for baked celery with cream, serves 4
Baked Celery With Cream Recipe
This recipe for baked celery with cream, serves 4
Ingredients
| 500g | of organic celery, trimmed and washed with strings removed |
| 100ml | organic full fat milk |
| 1/2 tsp | Steenbergs Organic natural sea salt |
| 150ml | organic double cream |
| 5 tbsp | Wensleydale cheese, freshly grated |
| 1/2 teaspoon | organic nutmeg, freshly grated |
| 1/2 sp | organic black pepper, freshly ground |
| 2 | large free-range, organic egg yolks |
| 1/4 tsp | organic cayenne pepper |
Method
- Preheat the oven to 190°C. Cut the celery into 5cm pieces and put them in a pan. Add the milk and sea salt. Cover and cook gently until al dente - this will take about 10 minutes.
- Butter an ovenproof dish and put the cooked celery in this dish. Heat the double cream to boiling point in a milk pan. Remove the milk pan from the heat, add the Wensleydale, nutmeg, black pepper, a pinch of sea salt and the egg yolks. Beat well and then spoon over the celery.
- Cook in the oven for 15 minutes. Sprinkle top with cayenne pepper and serve immediately.
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