Celery In Stilton Sauce
|Celery head||1 , trimmed and cut into pieces about 5 cm, 2 inch long|
|Water||60 Milliliter (4 Tablespoon)|
|Stilton||4 Ounce (1 Cup, 100 Gram Ripe Stilton)|
|Double cream||1⁄4 Pint (2/3 Cup, 150 Milliliter Heavy Cream)|
|White pepper||To Taste|
Put the celery in a dish and add the water. Cover with vented cling film (plastic wrap) and cook for about 10 minutes, until tender. Drain and keep hot.
Crumble the Stilton into the cream. Mash with a fork or blend until smooth in a food processor or blender. Season with salt and white pepper. Pour over the celery. Reheat for 1—2 minutes, covered.
Garnish with the celery leaves.
Serving size: Complete recipe
Calories 961 Calories from Fat 643
% Daily Value*
Total Fat 71 g109%
Saturated Fat 4.6 g22.8%
Trans Fat 0.5 g
Cholesterol 22.7 mg7.6%
Sodium 1126.8 mg47%
Total Carbohydrates 63 g21%
Dietary Fiber 2.6 g10.4%
Sugars 4.1 g
Protein 18 g35.2%
Vitamin A 8.1% Vitamin C 2.4%
Calcium 14.7% Iron 26.6%
*Based on a 2000 Calorie diet