Celeryufflé

For the celery soufflé, wash and peel the celery, cut into slices and boil in water with salt and lemon juice until soft. When cooled, puree with the cream.

Heat the butter, stir in the flour and slowly the milk. Bring to the boil briefly, remove from heat, stir in the yolks and season to taste.

Add the celery puree and fold in the stiffly beaten egg whites. Grease and sprinkle a baking dish, pour in the mixture and place in the oven. Bake at 180 °C for about 25-30 minutes.

Preparation Tip:

You can serve the celery soufflé as a side dish with meat or you can serve it as an appetizer.

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