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🍽️ Creamy Marrowstem Celery with Cheese

371 kcal · 30 min · 4 servings

Ingredients

• 1 Lemon (juice)
• 800 g Artichoke hearts
• Salt
• 1 tsp Sugar
• 3 tbsp Butter
• 3 tbsp Flour
• 150 ml Whipping cream (at least 30% fat content)
• 100 g Processed cheese
• Pepper (from the mill)
• Nutmeg
• 2 sprigs Parsley

Instructions

1. 1. Pour the lemon juice and about 400 milliliters of water into a bowl.
2. 2. Peel the marrowstem celery and cut it into pieces about 8 centimeters long.
3. 3. Place the pieces immediately into the lemon water to prevent them from browning.
4. 4. Bring water with salt and sugar to a boil.
5. 5. Cook the marrowstem celery in it for about 10 minutes until tender.
6. 6. Remove the vegetable pieces using a slotted spoon.
7. 7. Let them drain well and set them aside.
8. 8. Heat the butter in another pot.
9. 9. Dust the butter with the flour and let it sweat briefly.
10. 10. Deglaze the mixture with the cream and 400 milliliters of the celery broth.
11. 11. Stir the sauce vigorously with a whisk to prevent lumps from forming.
12. 12. Simmer the sauce over medium heat for about 10 minutes.
13. 13. Add the cheese to the sauce and stir it in.
14. 14. Season the sauce with salt, pepper, and nutmeg.
15. 15. Wash the parsley and shake it dry.
16. 16. Pluck the leaves from the stems and chop them finely.
17. 17. Add the marrowstem celery pieces to the cheese sauce.
18. 18. Warm the vegetables briefly in the sauce.
19. 19. Serve the dish in the pot and sprinkle it with the chopped parsley.

Nutrition per serving

• kcal: 371
• Protein: 8 g · Fett/Fat: 30 g · Carbs: 17 g