Baked Celery

Ingredients

• 12 large stalks of celery (cleaned, cut into ~5 cm pieces)
• 150 g celery root (peeled, finely diced)
• 1 red bell pepper (cleaned, finely diced)
• 1 stalk of leek (white part only, cleaned, finely diced)
• 400 ml Vegetable broth
• 100 ml milk
• 1 apple (peeled, finely diced)
• 1 onion (peeled, finely chopped)
• 0.5 banana (sliced)
• 1 tbsp butter
• 1 tbsp curry powder
• Salt
• Pepper (freshly ground)
• 1 tsp chili powder
• 1 tbsp mango chutney
• 1 tbsp sesame seeds (oil‑free roasted)
• 1 tbsp coconut flakes
• 3 tbsp coconut milk

Instructions

1. 1.

   Sauté apple cubes, finely chopped onion, banana slices and coconut flakes briefly in hot butter; stir in coconut milk, curry powder and mango chutney, add 250 ml broth and simmer for about 15 minutes; season with salt, pepper and chili powder.

2. 2.

   Cook the celery root in 150 ml broth and milk until tender, then blend into a thick puree. Stir in bell pepper cubes, leek cubes and roasted sesame seeds.

3. 3.

   Place the celery stalk pieces on a greased baking sheet with their cut ends facing up; fill the cavities with the puree and bake at 180°C for about 20 minutes.

4. 4.

   Arrange the filled celery sticks on plates and serve with the sauce.