John Myers
Ingredients for 2 servings:
- 6 stalk(s) Celery
- 500 g minced meat, mixed
- 1 cup sour cream
- 12 slice(s) smoked bacon, without rind
- 160 g Gouda, grated
- some Himalayan salt or sea salt
- some chili powder or pepper
- some sweet paprika powder, smoked
- n. B. Herbs of Provence
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 23 minutes; Total time approx. 38 minutes
Low carb; for those who don’t like celery on its own; also vegetarian
Preheat the oven to 200-220°C fan/convection oven. Wash the celery stalks, trim the top and bottom edges, and remove any strings or peel them if necessary. For easier processing, halve the stalks and boil in salted water for about 5-10 minutes, depending on the desired crispness. Drain well in a colander. In the meantime, fry the minced meat in a pan without adding any fat until lightly crumbly. Do not let it overcook. Season with salt, chili powder or pepper, paprika, and herbs to taste. Prepare a shallow, wide baking dish. Fill the celery stalks with the minced meat and place in the baking dish. Spoon the sour cream over the meat. Place the bacon slices on top and simply fold over any long ends. Bake in the oven for about 8-10 minutes, depending on the desired crispiness of the bacon. After this time, sprinkle the grated cheese over the top and bake for another 3-5 minutes. Reduce the heat to 180°C or even turn it off completely; the residual heat is sufficient. Variation: After the sour cream, place feta cheese under the bacon slices and omit the grated cheese. Vegetarians can replace the meat with tofu or my vegetarian minced meat, for example; see my recipes. This recipe is designed as a dish for 2 people on its own. With a side dish, such as salad, it will also serve 3 people.
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