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Ham-stuffed celery

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Origin of dish:  Europe
Type of cooking:  Oven
 
Preparation time: 10 minutes
Cooking time: 30 minutes
 
Ingredients (serves 4):


Method:

Preheat your oven to 210°C (Gas Mark 7).

Wash and clean the celery heads then cook them in salted boiling water.

Make a roux sauce by mixing the butter with the flour in a saucepan. Pour in milk, leave to cook for a few minutes then add 100g of the grated cheese. Add the seasoning (nutmeg, salt and peper).

Drain the celery heads, cut in half then wrap a slice of ham around them. Put in a greased dish and pour the sauce over.

Sprinkle with the rest of the grated cheese and bake in the hot oven for 20 minutes.

User comments

 
another free recipe every day






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