Celery With Souffle Topping Recipe
Ingredients
| 2 heads celery | ||
| Oil | 2 Tablespoon | |
| Prepared mustard | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Pepper white | 1/2 Teaspoon | |
| Warm water | 3 Tablespoon | |
| Cottage cheese | 1 Cup (16 tbs) | |
| Whipping cream | 1/4 Cup (16 tbs) | |
| Pepper red | 1 | |
| Green pepper | 1 | |
| Onion | 1 , chopped | |
| Green olives | 6 , sliced | |
| Chopped parsley | 3 Tablespoon, mixed | |
| Eggs | 3 , separated | |
Directions
Trim and wash the celery, then cook in boiling salted water for 15-20 minutes, until tender.
Drain well and slice.
Mix together the oil, mustard, salt, pepper and water and stir in the sliced celery.
Leave to marinate and keep warm.
Push the cottage cheese through a strainer until smooth and mix with the cream.
Remove the cores, pith and seeds from the peppers and chop finely.
Stir the onion, peppers, olives, herbs and egg yolks into the cottage cheese mixture.
Beat the egg whites until stiff and fold in.
Drain the celery and place in an ovenproof dish.
Spoon over the cottage cheese mixture and bake in a hot oven (425° F) for 10 minutes, until golden on top.
Serve hot.
Drain well and slice.
Mix together the oil, mustard, salt, pepper and water and stir in the sliced celery.
Leave to marinate and keep warm.
Push the cottage cheese through a strainer until smooth and mix with the cream.
Remove the cores, pith and seeds from the peppers and chop finely.
Stir the onion, peppers, olives, herbs and egg yolks into the cottage cheese mixture.
Beat the egg whites until stiff and fold in.
Drain the celery and place in an ovenproof dish.
Spoon over the cottage cheese mixture and bake in a hot oven (425° F) for 10 minutes, until golden on top.
Serve hot.
Chef
