Baked celery with cheese
Ingredients:
- 4 celery;
- 1 tbsp. of the grated cheese;
- 1 tbsp. grated cheese;
- 50 ml kefir, sour milk or low-fat sour cream;
- 50 g of butter;
- 1/3 tsp. ground black pepper;
- 1 teaspoon of salt;
- vegetable oil.
Pour water into the pan size, dissolve in it the salt and place on high heat. Wait until boiling and lower back washed
the roots of celery. Cook them for 15 minutes at low temperature, covering the pot with a lid with a hole. Cool the vegetables, peel and cut into thin cross mugs.
Grease the pan with vegetable oil or high-temperature shape with a cooking brush, put in her celery in layers, sprinkling them with grated cheese and black pepper. Melt the butter and combine with grated cheese and yogurt with a spoon so as to obtain a homogeneous mass. It cover the casserole evenly and bake the dish in the oven for 20 minutes at 180oC.
Puree of celery root
Ingredients:
- 2 celery;
- 1 potato;
- 1 small bulb onion;
- 20 g fresh Basil and thyme;
- 3 tbsp. milk and water;
- 80 g of butter;
- 1/3 tsp. ground white pepper;
Sol.
Cut the peel from the celery root and potatoes, remove the peel from the onion and cut everything in small cubes. Put the vegetables in a small pot or saucepan, pour a mixture of milk and water, the sunflower to taste and put over a medium heat. Simmer all for half an hour, then drain in a colander, allow to cool slightly, put into blender and mix. Season puree with pepper, add chopped fresh herbs, butter and mix thoroughly.
Salad of celery root
Ingredients:
- 1 celery root;
- 2 salted or pickled cucumber;
- 1 fresh cucumber;
- 1 large bulb onion;
- 1 bell pepper red color;
- 50 g pine nuts;
- 100 g 15% cream;
- 1/3 tsp. ground allspice;
Sol;
- vegetable oil.
Slice the peeled celery root and onion into strips and half-rings. Heat the vegetable oil and fry both vegetables. Cook them for 5-7 minutes on medium heat until soft, then put to stop the cooking process. Clean the peppers from seeds and cut into thin strips, along with two types of cucumbers. Combine all in a large bowl, season with sour cream, pepper, salt and mix well. Sprinkle salad with pine nuts.