| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
English |
Sainsbury1, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 2 |
|
Celery hearts or 1 head celery |
| 25 |
g |
Butter; (1oz) |
| 3 |
tb |
Plain flour |
| 450 |
ml |
Milk; (3/4 pint) |
|
|
Salt and freshly ground black pepper |
| 1/2 |
ts |
English mustard powder |
| 125 |
g |
Cheddar cheese; grated (4oz) |
| 25 |
g |
Fresh wholemeal breadcrumbs; (1oz) |
INSTRUCTIONS
1. Break the celery into sticks and cook in salted, boiling water for
10 minutes, until just tender.
2. Heat the butter in a pan and stir in the flour. Cook for 1 minute.
Gradually add the milk and stir until thick and smooth.
3. Add the mustard and cheese and stir well.
4. Drain the celery and place in a greased ovenproof dish. Pour over
the sauce and sprinkle the breadcrumbs over the top. Place under a
preheated hot grill for 3-4 minutes to brown the top. Serve
immediately.
Converted by MC_Buster.
NOTES : An ideal accompaniment to grilled chicken or fish.
Alternatively it can be served with crusty bread and salad for a
light meal.
Converted by MM_Buster v2.0l.
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