Date posted: 05/02/2024

Lakeland Dairies celery batons

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Guacamole, sieved 175g
Lemon juice 3g
Millac Gold Double 130g
Chardonnay white wine 13g
Celery sticks, 10cm long 12
Chopped tomato, drained 90g
Celery leaves, fried
Chives, diced


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  1. Mix the sieved guacamole with lemon juice. Season with salt and pepper.
  2. Add 30g liquid Millac Gold Double and horseradish, season and place in the chiller.
  3. Whip up the remaining 100g Millac Gold Double and the white wine to the desired consistency, add into the guacamole.
  4. Fill the base of the celery stick with drained chopped tomato.
  5. Pipe the guacamole mousse onto the celery sticks and decorate with fried celery leaves and chives.
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