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Celery vegetables gratinated à la Marco

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Ingredients for 2 servings:

  • 1 m.-large celery (bleached celery)
  • 100 g cheese (goat Gouda), or similar
  • Thyme
  • Black pepper, freshly ground
  • olive oil
  • Salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Celery not as a spice, but as a dish

Remove the stem and leaves. Halve the stalks if necessary and blanch in boiling salted water for 10 to 15 minutes, until half-cooked. Meanwhile, grate or finely chop the goat cheese. Brush a baking dish with olive oil. Add the celery stalks. Sprinkle with thyme, black pepper, and goat cheese. Bake at 180°C until the cheese has melted (about 20 minutes). Goes well with duck breast, for example, with some mashed or boiled potatoes and a glass of Pinot Noir. For vegetarians: Also delicious with boiled potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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