Celery, Gruyère and Almond Bake
1 large head of celery, sliced into 2,5cm (1 inch) lengths
300ml vegetable stock
50gr ground almonds
25gr fresh white breadcrumbs
175gr Gruyère cheese, grated
good pinch mustard powder
1 teaspoon paprika
25gr flaked almonds
Salt and pepper, to taste
- Cook the celery in the stock for 15 minutes, until just tender. Drain throughly.
- Beat together the eggs and milk, then stir in the remaining ingredients, expect the flaked almonds. Transfer to a buttered ovenproof dish. Sprinkle over the flaked almonds. - Place the dish in in roasting tin and pour in boiling water to come about halfway up the sides of the dish. Cook in a preheated oven at 160 degrees for about 1 hour until set and golden. - Serve with new potatoes , green beans and baked tomatoes .