John Myers
Ingredients for 4 servings:
- 1 kg celery
- Salt
- Sugar
- lemon juice
- 200 g cheese (Gouda), old
- 70 g hazelnuts, ground
- 30 g breadcrumbs
- butter flakes
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes
vegetarian main course or side dish to meat or fish
Clean and wash the celery, trim the leaves, finely chop, and set aside. Halve the large stalks. Bring water to a boil with a little salt, sugar, and a squeeze of lemon juice. Add the celery and cook for about 10-15 minutes until al dente. Refresh and drain well. Grease a shallow, wide baking dish. Finely grate the Gouda cheese, mix with the breadcrumbs and hazelnuts. Layer the celery stalks in the dish, sprinkle each layer thinly with the cheese crumbs, and scatter the rest on top. Top with knobs of butter and bake in the oven at 180°C fan/200°C top/bottom heat for about 15 minutes, until the crust is golden brown. To serve, scatter the chopped celery leaves over the top. This goes very well with mashed potatoes. Serve half as a side dish with pan-fried meat or fish.
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