Celery au gratin
easy
60 mins
60 mins
Ingredients
- 1-2 Garlic cloves
- 2 TABLESPOONS Olive oil
- 250 g Wholemeal rice
- 1 Stock cube
- 1 collar Spring onions
- 100 g Gruyère cheese
- 2 Tomatoes
- 7-10 Tbsp dried herbs of Provence
- 1 kg Celery tubers
- 7-10 Tbsp Salt
- 7-10 Tbsp fresh oregano
- 7-10 Tbsp Grease
Directions
- 1
Peel the garlic, press it through a garlic press or chop it very finely. Fry briefly in hot olive oil. Add rice, sweat a little. Add 750 ml water and the stock cube. Let it swell for about 30 minutes. In the meantime clean and wash the spring onions and cut them into fine rings.
- 2
Grate cheese. Wash and slice the tomatoes. Add spring onions to the rice. Cook for about 10 minutes. Season with herbs. Fold in half of the cheese. Peel and wash the celery and cut it into 1.5 cm thick slices. Cook in boiling salted water for about 15 minutes. Then drain and place on a greased baking tray. Spread the risotto on the celery slices. Cover with tomato slices and sprinkle with remaining cheese.
- 3
Fold in half of the cheese. Peel and wash the celery and cut it into 1.5 cm thick slices. Cook in boiling salted water for about 15 minutes. Then drain and place on a greased baking tray. Spread the risotto on the celery slices. Cover with tomato slices and sprinkle with remaining cheese. Bake in the preheated oven (electric: 225 ° C/ gas: level 4) for about 10 minutes. Garnish with fresh oregano leaves before serving
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