Summary

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

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Instructions

1. Peel the celeriac and cut into thin sticks. Transfer to a large saucepan.
2. 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.
3. Preheat the broiler to medium-high heat, approximately 220°C (425°F).
4. 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.
5. Broil for 2 to 3 minutes, until the almonds are golden brown.