Baked celery

Cooking vegetables with spices and very little fat is a great way of making tasty dishes that even “vegetable-haters” will like. You just need a bit of imagination and a selection of spices to come up with your own great recipe ideas!

Ingredients (serves 6):

  • 3 heads of celery separated into sticks
  • 20 g butter
  • 1 chicken stock cube
  • 1 yoghurt
  • salt, cayenne pepper, paprika
  • 1 tbsp vinegar
  • 4 hard-boiled eggs parsley

Instructions:

  • Peel the celery, discarding any damaged parts, wash and chop.
  • Put the hearts to one side.
  • Melt the butter in a casserole dish and add the chopped celery.
  • Cut the celery hearts in two lengthways and place on top of the chopped celery.
  • Add just enough cold water to cover, season with salt and pepper and add the concentrated chicken stock. Cook over a low heat for around 15 minutes.
  • Leave to cool in the dish. Drain.
  • Whilst the celery is cooling, make the dressing.
  • Pour the yogurt into a large bowl, season with salt and pepper and add a pinch of cayenne, the paprika and the vinegar.
  • Beat with a whisk until smooth.
  • Arrange the celery hearts on a serving dish and pour over the dressing.
  • Garnish with chopped parsley and hard-boiled egg yolks passed through a vegetable mill.

Cook the celery in a pressure cooker for 7 minutes.  You will save some time!

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