Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
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 celeriac and cut into thin sticks. Transfer to a large saucepan.
- In another saucepan, heat 1 teaspoon of rapeseed oil over medium heat. Add the garlic and sauté for 2 minutes, stirring constantly. Pour in the broth and bring to a boil. Pour the broth mixture over the celery sticks in the large saucepan, bring to a boil, cover, and simmer over low heat for 25 minutes.
- Preheat the broiler to medium-high heat, approximately 220°C (425°F).
- Drain the celery and transfer to an ovenproof dish. Brush with the remaining 1 teaspoon of rapeseed oil, sprinkle with parmesan, almond sticks, and black pepper. Top with a few flakes of butter.
- Broil for 2 to 3 minutes, until the almonds are golden brown.
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