Celery gratin

Ingredients for 4 servings:

• 2 Celery
• 250 g crème fraîche
• 1 tsp, heaped paprika powder
• 3 tbsp, heaped flat-leaf parsley, finely chopped
• 60 g breadcrumbs
• 60 g Parmesan, freshly grated
• Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Side dish to meat

Cut off the tops of the celery stalks and trim the bottoms. Chop the tender inner leaves and reserve. It’s best to use a vegetable peeler to remove the fibers from the stalks. Wash the stalks and cut them into approximately 6 cm long pieces. Blanch the celery in a large pot of salted water for about 8 minutes. Drain and place the stalks in a gratin dish. Preheat the oven to 200 degrees Celsius. In a bowl, mix the crème fraîche with the paprika, parsley, and celery leaves, and season with salt. Pour over the celery stalks and sprinkle with Parmesan cheese and breadcrumbs. Bake in the oven for about 30 minutes until golden brown.