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Ingredients
Stuffed Celery Heads with Beans
- Ingredients
- 300 grams Yardlong Beans
- 4 small Celery about 200-250g (approximately 8 ounces)
- salt
- 1 shallot
- 1 garlic clove
- ½ bunch thyme about 15 g approximately 1/2 ounce)
- 500 grams mixed Ground meat
- 2 Tbsps vegetable oil
- freshly ground peppers
- 1 bay leaf
- 3 allspice
- 3 Tbsps sunflower oil
- 2 Tbsps White vinegar
- 1 pinch sugar
Soak the beans overnight in cold water. Preheat the oven to 200°C (approximately 400°F). Peel and blanch the beans in boiling, salted water for about 5-7 minutes, depending on size.
Rinse the celery heads and cut off the lids. Scoop out the inside, leaving about a 0.5 cm (approximately 1/4 inch) border, and place on a baking sheet lined with parchment paper.
For the filling: Finely chop the shallot and garlic. Rinse the thyme, pat dry, strip off the leaves (reserving about 1 tablespoon for garnish) and chop finely. Heat the oil in a large pan and sauté the shallot and garlic for about 1 minutes, until translucent. Add the ground meat and cook until browned. Season with salt, pepper and thyme.
Fill the celery heads with the meat mixture, cover with the tops and bake for 20-25 minutes, until golden brown.
For the beans: Add the beans to a large saucepan with the bay leaf and allspice berries, cover with water and boil for about 25 minutes. Drain and toss with the sunflower oil, white wine vinegar and sugar. Season with salt and pepper and serve alongside the baked celery heads.