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