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200 Casseroles and savoury bakes
Settings: Step 1
Function: Steam cooking
Temperature: 100°C
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Settings: Step 5
Function: Full grill
Level 3
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Shelf level: 2
Celery gratin
1
Clean and trim the celery, cut
into pieces 10 cm long and
add to a perforated container.
Sprinkle with salt and cook (see
below for settings).
2
Allow the celery to cool
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dish greased with butter.
3
Sauce:
Bring the vegetable stock to
the boil and place on one side to
cool a little. Add butter and mix
with the hand mixer.
4
Pull the leaves off the parsley
and thyme sprigs, chop the
parsley and add the herbs to the
mixture. Season with salt and
pepper and pour over the celery.
5
Finely chop the gorgonzola,
sprinkle over the dish and
bake (see below for settings).
6
Dry roast the pine nuts and
sprinkle on top before
serving.
Serves 4
Ingredients
400 g celery
1 tsp salt
1 tbsp butter
50 g Gorgonzola
2 tbsp pine nuts
Sauce:
100 ml vegetable stock
40 g butter
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1 sprig thyme
Salt
Freshly ground pepper
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