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Baked Celery Norwegian

Charles.Durand's picture
Ingredients
  Pascal celery 1 1⁄4 Bunch (125 gm) (Large Bunch)
  Salt 1 Teaspoon
  Finely sliced scallions with green tops 1 Cup (16 tbs)
  Chopped green pepper 1 Cup (16 tbs)
  Butter 2 Tablespoon
  Cream cheese 3 Ounce, softened
  Blue cheese 3 Ounce
  Heavy cream 3⁄4 Cup (12 tbs)
  Dry sherry 3 Tablespoon
  Pepper 1⁄8 Teaspoon
Directions

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 400°F oven 15 minutes, or until bubbly.

Recipe Summary

Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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