Peel the celery bulb and cut 4 slices approx. 2 cm thick. I freeze the ends and use them for the next soup.
Now cook the 4 slices of celery for about 15 minutes in the broth or, if available, in the steamer. Take out the celery slices, dab a little and fry in a pan with a little butter fat until golden brown on both sides.
Then place on the grill rack and top each with a slice of boiled ham, pineapple and cheese. Bake in the grill for about 3 - 5 minutes until the cheese has melted and has a nice color.
Dust with curry powder if necessary before serving. Depending on the size of the tuber, a nice starter or a decent main course!