Baked Celery Norwegian
|Pascal celery||1 1⁄4 Bunch (125 gm) (Large Bunch)|
|Finely sliced scallions with green tops||1 Cup (16 tbs)|
|Chopped green pepper||1 Cup (16 tbs)|
|Cream cheese||3 Ounce, softened|
|Blue cheese||3 Ounce|
|Heavy cream||3⁄4 Cup (12 tbs)|
|Dry sherry||3 Tablespoon|
Wash celery and trim leaves; slice into 1-inch diagonal pieces (about 4 cups).
Add celery and salt to 1 inch of boiling water in a large saucepan.
Cook, covered, just until celery is tender, about 15 minutes.
Drain celery, reserving 1 cup liquid.
Turn celery into a buttered 1 quart casserole.
Meanwhile, cook scallions and green pepper 5 minutes in hot butter in a heavy saucepan.
Mix with celery in casserole.
Blend cheeses well in a bowl.
Add the cream gradually while stirring.
Mix in sherry, pepper, and reserved celery liquid.
Pour sauce over vegetables in casserole.
Heat in a 400Â°F oven 15 minutes, or until bubbly.