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Celery with cheese sauce

updated

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Ingredients for 2 servings:

  • 1 bunch of celery
  • ½ tsp vegetable broth, granulated
  • 300 ml milk and water, in equal parts
  • 300 g blue cheese, preferably sheep cheese
  • ½ tsp vegetable broth, granulated
  • Salt
  • 1 bay leaf
  • Sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

gluten-free and egg-free

Cut the celery stalks to fit the pot. Cover with water, add 0.5 teaspoon of vegetable stock granules, bring to a boil, and cook the celery for a few minutes until al dente. Bring the milk and water to a boil with the vegetable stock granules and a bay leaf. Remove the bay leaf, crumble the cheese into the sauce, puree, and season with salt and sugar. Divide the celery stalks among plates, pour the cheese sauce over it, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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