Break off the celery stalks from the tuber and cut off the ends about 3cm. Wash the stems well and then peel off the hard awns (threads) on the outer round areas with a potato peeler.
Put on some water and bring to the boil, then add the stock and the perennial stalks in it for 5 minutes. to let go. Conn. drain the stems; but keep the stock.
Butter an ovenproof dish a little, add the celery, season. Now spread the cheese over it and put everything in the microwave or oven for 8-10 minutes. When the cheese has melted, the meal is ready. But the cheese must not turn brown!
When serving, add a sprig of parsley.
A crispy piece of baguette, a browned butter toast or a floury boiled potato tastes good.
The broth has taken on the full taste of celery and tastes very delicate when drunk half warm!
There are also variants:
Under the cheese, a few slices of tomato and / or strips of boiled ham and / or a few Julien-thick slices of onion on top of the cheese
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