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Celery bake with large halloumi pieces and red onion rings in a creamy cheese sauce, sprinkled with chilli and thyme.

Celery and halloumi bake

A creamy celery and halloumi bake. For a more robustly flavoured winter variation, the celery can be replaced with leeks.

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CNutri-Score
Nutrition per serving
0.7 mgIron
Not availableFibre
699.8 kcalEnergy
38.9 gProtein
7.2 gCarbohydrates
56.4 gFat
All nutrition per serving
Energy
699.8 kcal
Protein
38.9 g
Carbohydrates
7.2 g
Fat
56.4 g
Fibre
Not available
Salt
Not available
Iron
0.7 mg
Calcium
1,241.9 mg
Vitamin C
Not available
Jump to instructions

STEP BY STEP

Let's make something delicious.

  1. 01

    Wash and trim the celery stalks. Cut the halloumi into large pieces. Peel the red onions and cut into thick rings. Coarsely grate the Parmesan and Alpine cheese.

  2. 02

    Preheat the oven to 200 °C (180 °C fan). Bring the cream and stock to the boil, then stir in the grated cheese. Remove the pan from the heat, stir in the ricotta and season with salt and pepper.

  3. 03

    Place the celery, halloumi and onion rings in an ovenproof dish. Pour over the ricotta cream sauce and sprinkle with the chilli flakes. Bake on the middle shelf for about 30 minutes.

  4. 04

    Remove the celery bake from the oven and serve sprinkled with thyme leaves.

Nutrition & sources

Publisher: meala GmbH

Nutrition based on BLS & additional sources. per serving

Nutrition is calculated from ingredient quantities and linked food composition data, per serving. Sources include the German Nutrient Database (BLS) and additional sources. Estimated quantities, product differences and preparation can affect actual values. Cooking losses and water absorption are not modelled separately. Missing values are left unspecified. Values are calculated estimates, not laboratory measurements.

Sources: BLS, additional food databases.

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Topic images marked with the AI symbol were created with AI and show fictional people. Recipe images are illustrative. Nutrient values are calculated estimates per serving. A serving uses the portion size recorded in the recipe; changing the number of servings does not change the values per serving.

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