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Mac and cheese with Celery Victor

Mac and cheese with Celery Victor

Preparation time: Between 30 and 60 Minuti

Nutritional information: 685 kcal / per serving

Course: First course

Geographic Area: U.S.A.

Enviromental Impact: Moderate (0.727kg CO2 eq)

Recipe in partnership with:

Traditionally prepared for special occasions, mac and cheese has gradually become a commonly found dish on the tables of American families. To reduce the amount of cheese, a vegetable béchamel may be used, which lightens the recipe without impoverishing the flavor. Garnishing with Celery Victor transports us straight to the St. Francis Hotel in San Francisco, where this celery recipe was created a century ago by Chef Viktor, whose name is now inextricably associated with it.

Ingredients for 4 portions

  • Whole wheat half sleeves 320 g
  • Almond drink 400 g
  • Whole wheat flour 24 g
  • Olive oil 44 g
  • Halls q.b.
  • Cheddar cheese 170 g
  • Celery 800 g
  • Parsley 40 g
  • Tarragon 20 g
  • Capers 5 g
  • Shallots 40 g
  • White pepper 3 g
  • Black pepper 2 g
  • Meat broth 200 g
  • White wine vinegar 40 g

Preparation

1.

FOR MAC AND CHEESE:

Precook the pasta by boiling it for half the indicated time, cool it under cold running water, and set it aside.
2.

In a large saucepan, mix 24 g extra-virgin olive oil and the whole-wheat flour and continue cooking until it starts to sizzle.
3.

Add almond milk a little at a time, stirring to a smooth consistency, add salt and 1 g ground white pepper.
4.

Season the pasta with the vegan béchamel sauce and add 50 g of grated cheddar.
5.

Pour the mixture into an oven dish and finish with the remaining grated cheddar.
6.

Bake at 180° C for 20 minutes.
7.

FOR THE CELERY VICTOR:

 

Wash celery, cut it into pieces 7 cm long and no more than 4 cm wide.
8.

Wash the parsley and tarragon, separate the leaves from the stems, and set aside the chopped leaves for later.
9.

In a large skillet, heat 20 g of extra virgin olive oil and add the parsley and tarragon stems.
10.

Pour in the vinegar, let it reduce and then pour in the stock as well, bringing it to a boil, then add the celery sticks.
11.

Gently cook celery until just tender, drain to remove all liquid, and let cool.
12.

Prepare a dressing by mixing chopped herbs, chopped shallots, chopped capers, and cooking liquid.
13.

Season with ground black and white pepper.
14.

Serve the celery covered with its dressing.

Enviromental Impact

Moderate

Details

Per serving:

0.727kg CO2 equivalent

Carbon footprint



To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.