Recipe Details
| Title | Celery and stilton au gratin |
|
| Author | Delia Smith | |
| Portions | 2 | |
| Created | 16th February 2015 08:38 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 180.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Celery | 225 Gram |  |
| Cheese, Stilton, white | 50 Gram |  |
| Creme fraiche | 2 Tablespoon Heaped | |
| Breadcrumbs | 2 Tablespoon Heaped |  |
| Butter, unsalted | 1 Dessertspoon | |
| Salt, sea | 1 Pinch | |
| Pepper, black | 1 Pinch | |
| Salt, celery | 1 Pinch |
Special Dietary Requirements Suitability
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Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 272 |  |
| Protein | 14.98% | |
| Other Carbohydrate | 5.13% | |
| Sugar | 2.10% | |
| Fat Saturated | 72.06% | |
| Fat Unsaturated | 12.54% | |
| Fiber | 6.02% | |
| Sodium | 14.38% | |
| Salt | 15.05% | |
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Recipe Method
1. Pre-heat the oven to 200C/400F/Gas Mark 6. 2. Trimmed off celery stalks and cut into 5-6 inch (13-15cm) lengths so to fit snugly into the gratin dish. Peel them to get rid of the stringy bits, pop into a steamer and steam for just 7 minutes. 3. Arrange the celery over the base of the gratin dish and season with salt and pepper. Crumble the Stilton all over the celery, tucking it into any gaps as well, then spoon the cr