Celery Gruyere and Almond Bake

Method

This is great. Chop the celery into chunks of about 2cm and cook in stock for about 15 minutes, then drain and ditch the stock. Mix up the eggs, add the milk and ground almonds and cheese and stir, then add the cooked celery and don't forget to add the mustard powder, paprika and enough breadcrumbs to stiffen the mix a bit. Put the mix into a buttered, oven proof dish, place that into a roasting tin full of water (ie. bain marie) and cook at about gas mark 6, about 180C until brown on top.

Ingredients

Large Head Celery 1
Eggs 3
Milk 450 ml
Ground Almonds 50g
Gruyere 175g
Flaked Almonds 25g
Mustard Powder To taste
Paprika To taste

Hints 'n' Tips

Comments

Leave a Comment:

login to leave comments
Taste Blog

The world is undeniably in love with sriracha, the spicy red chilli and garlic sauce of everyones dreams. Although it made its way out of Asia in the 1980s, it seems to have suddenly gained popularit... keep reading