#124 Celery with Cream

I commented earlier how nice it was to have leek tarts because the leek is so under-used as a vegetable in its own right. Well, another vegetable that fits into the same category is celery. Apparently celery was introduced in the Seventeenth Century, but was used first used as a cooked vegetable in the Eighteenth. It’s hard to imagine that bitter celery would be good on it’s own, but Griggers reckons it’s delicious. We shall see. This dish also completes my main course for the Eighteenth Century Feast.

Wash and trim 2 heads of celery and cut them into 3 inch lengths. Plunge them into boiling water for 10-15minutes until they are tender. Drain and return to the pan. Beat two egg yolks and ¼ pint of double cream together along with some seasoning. Stir this into the celery over a low heat until the sauce thickens. Serve straight away.


#124 Celery with Cream – 3.5/10. Not foul or inedible, just weird. That is the best I can sum this up as. I’m not sure that celery is palatable cooked this way – Braised celery, I know, is a good way to eat it as an individual vegetable, but not this one I’m afraid. I’ll stick to cauliflower cheese in future!