Celery with baking cover

Ingredients for 1 servings:

• 120 g celeriac
• 200 ml vegetable stock
• 1 tomato(s)
• n. B. herbal salt
• 5 basil leaves
• 30 g Emmental cheese, coarsely grated
• 3 tbsp cream
• 2 tbsp white wine
• 3 tbsp tomatoes, chopped from the can
• Salt and pepper, black, from the mill
• Fat for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Single Diet Meal No. 40, Vegetarian

Peel and slice the celery. Bring the slices to a boil in the broth in a saucepan, then reduce the heat and simmer for about 10 minutes. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease a shallow baking dish and place the drained celery slices in it. Slice the tomato, place it on top of the celery, and season with herb salt. Place the basil leaves on top of the tomatoes. In a deep dish, combine the cheese, cream, wine, and canned tomatoes, and season with salt and pepper. Spoon this mixture over the tomatoes. Bake the dish on the middle rack of the oven for 10-15 minutes, until the cheese has melted. This will create a bit of liquid in the dish, which you can then use to dip and smother bread. If you don’t want to do this, use less cream, wine, and canned tomatoes. The dish is eaten straight from the hot dish. Approx. 320 kcal per serving