Celery Almondine
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g celeriac
- 5 cloves garlic, quartered
- 60 g parmesan, freshly rated
- 100 g almond sticks
- 300 ml broth
- 2 teaspoons rapeseed oil
- Black pepper from the mill
- some flakes butter
Print Recipe
Pin Recipe Instructions
- Peel the celery and cut into thin sticks. Put in a large saucepan.
- Heat 1 teaspoon of oil in another saucepan and sauté the garlic for approx. 2 minutes, stirring constantly. Deglaze with the broth and bring to the boil. Pour the stock over the celery sticks, bring to the boil and cover and simmer gently for approx. 25 minutes at a low temperature.
- Preheat the oven (grill) to medium heat.
- Drain the celery and layer in an ovenproof dish. Brush with the remaining oil, sprinkle with parmesan, almonds and pepper. Put a few flakes of butter on top.
- Grill for approx. 2-3 minutes, until the almonds are golden in color.
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