Celery Stuffed with Cheese

Peel the celery tubers and cut them in half. Using a baller, hollow out the tuber well so that only a narrow edge remains. Blanch the hollowed out celery tubers in enough salted water, rinse and place in a buttered, ovenproof dish.

Roast the onion rings in hot clarified butter until golden and drain on kitchen paper. Sauté the leek rings, diced zucchini and chanterelles in butter without coloring. Add the chopped garlic, season with salt and pepper and remove from heat. Add the fried onions and stir well, cool a little. Stir in grated Allgäu and Emmental cheeses as well.

Mix the eggs with the milk, season with salt and pepper, add the sage leaves and whisk with a hand mixer until smooth.

Pour the vegetable-cheese mixture into the hollowed out celery bulbs and carefully pour the egg glaze on top. Spread the blue cheese evenly over the filling using a garlic press.

Bake in a heated oven at 180 °C for about forty-five minutes.

Z. Serve together with a green leaf salad.

Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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