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Piquant Celery

Tummy.Tucker's picture
Ingredients
  Celery ribs 6
  Chicken bouillon 1 1⁄2 Cup (24 tbs)
  Unflavored gelatin 1 1⁄2 Teaspoon
  Lemon juice 1 Tablespoon
  Prepared horseradish 1 Teaspoon
  Parsley 2 Tablespoon, chopped
  Pimiento 2 Tablespoon, chopped
  Mustard 1 Teaspoon
  Lettuce leaves 3 (as needed)
Directions

GETTING READY
1. Diagonally cut celery into very thin slices.

MAKING
2. In a saucepan, heat chicken bouillon over medium heat until it starts to boil.
3. In a bowl or saucepan, place celery slices and pour the boiling chicken bouillon over it; let it stand for 20 minutes.
4. Drain celery and reserve the bouillon in a saucepan.
5. To the bouillon add gelatine and stir over low heat until gelatine is dissolved.
6. Remove from the pan from heat and add lemon juice.

FINALISING
7. Place the pan in the refrigerator and chill until the consistency of the mixture is like unbeaten egg white; stir occasionally.
8. Stir in horseradish, parsley, pimiento and mustard.
9. Return the pan into the refrigerator and chill until it is jelled but not firm.
10. Add the celery slices and fold in the gelatine.

SERVING
11. Over a plate, line lettuce leaf at the bottom and serve Piquant Celery at the centre.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Celery
Interest: 
Quick, Healthy
Preparation Time: 
5 Minutes
Servings: 
4

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