Summary

Ingredients

• 1 celeriac
• 4 slices cooked ham
• 1 can pineapple
• 4 slices Emmentaler or Gouda
• 1 liter broth, instant
• some clarified butter for frying
• possibly curry powder

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Instructions

1. Peel the celery bulb and cut 4 slices approx. 2 cm thick. I freeze the ends and use them for the next soup.
2. 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.
3. 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.
4. Dust with curry powder if necessary before serving. Depending on the size of the tuber, a nice starter or a decent main course!