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.