Slices of celery au gratin

Name: Slices of celery au gratin
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 large celery tuber (1-1,2 kg); 30 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 ml Vegetable broth (instant); 150 ml Whipped cream; 1 collar Parsley (curly); 100 g grated Gruyère cheese; 1 medium onion; 100 g Cucumber; 4 TABLESPOONS White wine vinegar; 4-5 Tbsp Olive oil; 4 (approx. 500 g) big tomatoes; 100 g Lolo Rosso; 100 g Picking salad

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 large celery tuber (1-1,2 kg)
30 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 ml Vegetable broth (instant)
150 ml Whipped cream
1 collar Parsley (curly)
100 g grated Gruyère cheese
1 medium onion
100 g Cucumber
4 TABLESPOONS White wine vinegar
4-5 Tbsp Olive oil
4 (approx. 500 g) big tomatoes
100 g Lolo Rosso
100 g Picking salad

Directions

1
Clean, wash and halve the celery. Cut the halves into slices about 1 cm thick (about 20 half slices). Heat some fat in a large, coated pan and fry the celery slices in two portions while turning them briefly until they start to brown slightly.
2
Season with salt and pepper and place on the fat pan of the oven. Pour stock and cream into the pan and bring to the boil briefly. Wash parsley, dab dry and chop except for a little bit for garnishing.
3
Sprinkle celery slices with parsley and cheese. Pour on hot cream mixture. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. In the meantime, peel and finely dice the onion for the salad.
4
Wash the cucumber, dab dry and also cut into small cubes. Mix vinegar, onion, some salt and pepper. Finally, fold in the oil. Stir the cucumber into the vinaigrette and set aside.
5
Wash the tomatoes and, except for one, cut them into slices. Clean, wash and drain or spin-dry lettuce well. Mix lettuce and tomato slices and spread the cucumber-onion vinaigrette over them.
6
Cut the rest of the tomato into quarters, remove the seeds and cut the quarters into small cubes. Arrange celery slices on a plate, sprinkle with tomato concasseé and serve garnished with parsley. Serve with fresh baguette.