You are here

Celery With Souffle Topping

food.master's picture
Ingredients
  Celery heads 2
  Oil 2 Tablespoon
  Prepared mustard 1 Teaspoon
  Salt 1 Teaspoon
  White pepper 1⁄2 Teaspoon
  Warm water 3 Tablespoon
  Cottage cheese 1 Cup (16 tbs)
  Whipping cream 1⁄4 Cup (4 tbs)
  Red pepper 1
  Green pepper 1
  Onion 1 , chopped
  Green olives 6 , sliced
  Chopped mixed herbs 3 Tablespoon (Basil, Parsley, Chervil, Etc.)
  Eggs 3 , separated
Directions

Trim and wash the celery, then cook in boiling salted water for 15-20 minutes, until tender.
Drain well and slice.
Mix together the oil, mustard, salt, pepper and water and stir in the sliced celery.
Leave to marinate and keep warm.
Push the cottage cheese through a strainer until smooth and mix with the cream.
Remove the cores, pith and seeds from the peppers and chop finely.
Stir the onion, peppers, olives, herbs and egg yolks into the cottage cheese mixture.
Beat the egg whites until stiff and fold in.
Drain the celery and place in an ovenproof dish.
Spoon over the cottage cheese mixture and bake in a hot oven (425° F) for 10 minutes, until golden on top.
Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Celery
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

Rate It

Your rating: None
4.316665
Average: 4.3 (12 votes)