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Celery-Onion Popovers Recipe
Celery-Onion Popovers Recipe photo by Taste of Home

Celery-Onion Popovers Recipe

Publisher Photo
I found this handwritten recipe in a cookbook I received from my mom. With onion and celery, these pleasing popovers taste a little like stuffing. —Barbara Carlucci, Orange Park, Florida
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 12 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon onion salt
  • 1/8 teaspoon celery salt
  • 4 eggs
  • 1-1/2 cups milk
  • 1/4 cup grated onion
  • 1/4 cup grated celery
  • 2 tablespoons butter, melted

Nutritional Facts

1 popover equals 137 calories, 5 g fat (2 g saturated fat), 79 mg cholesterol, 219 mg sodium, 18 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Directions

  1. In a large bowl, combine the flour, onion salt and celery salt. Combine the eggs, milk, onion, celery and butter; whisk into the dry ingredients just until blended. Grease and flour the bottom and sides of 12 popover cups; fill two-thirds full with batter.
  2. Bake at 450° for 15 minutes. Reduce heat to 350° (do not open oven door). Bake 25 minutes longer or until deep golden brown (do not underbake). Immediately cut a slit in the top of each popover to allow steam to escape. Yield: 1 dozen.
Originally published as Celery-Onion Popovers in Taste of Home Christmas Annual Annual 2009, p43

Nutritional Facts

1 popover equals 137 calories, 5 g fat (2 g saturated fat), 79 mg cholesterol, 219 mg sodium, 18 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Reviews for Celery-Onion Popovers

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MY REVIEW
Reviewed Mar. 25, 2013

"These were easy to make and pretty tasty. I didn't have celery salt so I used garlic salt instead. I also sprinkled cheddar cheese on the top before baking."

MY REVIEW
Reviewed Nov. 30, 2011

"These really do taste like stuffing!...i made them in mini muffin cups for Thanksgiving this year and everyone loved them! - but i did add some salt after tasting the first batch."

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