Remove the leaves and stalks to leave 8-inch sticks. Soak in water into which you have mixed some vinegar after having grated their surface. Tie the heads with string to avoid disintegrating during the cooking. Boil a large quantity of water in a stewpot, add the flour dissolved in 1 glass of water and the lemon juice, salt. Cook the celery in this sauce for 15 to 20 minutes. Drain thoroughly, halving lenthways and placing on a rack. Leave to cool. Meanwhile, make a mayonnaise with the egg yolk, mustard, salt, pepper and oil. Add the paprika, ketchup and cream. Place the celery on the serving dish, coat completely with the paprika sauce, decorate with a few celery leaves. Chill in the refrigerator and serve very cold as an appetizer.
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3 heads celery
1 lemon
salt
1/3 cup flour
Sauce:
1 egg yolk
1 tbsp mustard
1 cup oil
1 tbsp paprika
1 tbsp tomato ketchup
2 tbsp cream
salt, pepper
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15
mn
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20
mn
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We advise you drink a white Condrieu wine with this celery dish.
