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

This recipe for baked celery with cream, serves 4

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.