This Frankfurt speciality can best be compared to the popular onion tart, Alsatian tarte flambée or quiche lorraine. To prepare it, you will need the following ingredients:
Ingredients
.
- 1 celery
- 3 onions
- 175 grams of streaky bacon
- 1 packet of ready-made puff pastry
- 20 grams of butter
- 250 grams hard cheese
- 1/4 litre sour cream
- 1 tbsp cornflour
- Salt
- pepper
- nutmeg
- Optional 1 glass of cider
Preparation:
First you need to wash the celery and then in salted water about. 25 minutes lightly simmer. If you want to achieve the very special taste, refine this salted water with a glass of good Frankfurt apple cider. When the celery is cooked through, you need to drain the salted water. Now cut the onions into small cubes and the bacon into fine strips. Sauté both in the butter. Now mix the eggs, cornflour and sour cream and season with salt, pepper and nutmeg. Now you have to lay out the finished, thawed puff pastry evenly in a round springform pan. Cut the celery into larger, elongated pieces and distribute them on the puff pastry (preferably in a star shape).
Now add the onions and bacon, as well as the grated hard cheese on top and then pour the egg-cream-starch mixture. The whole thing let you bake in the oven at about 200 degrees for between 20 and 30 minutes and ready is the perfect appetizer or delicious meal for in between! And if the cider has not wandered into the salt water before, it can be tasted with the Praunheimer celery cake. Wohl bekommts!