Summary

Ingredients

• 120 g celeriac
• 200 ml vegetable stock
• 1 tomato (s)
• Herbal salt
• 5 basil leaves
• 30 g Emmentaler, coarsely rated
• 3 tablespoon heavy cream
• 2 tablespoon white wine
• 3 tablespoon tomatoes, chunky from the can
• Salt and pepper, black, from the mill
• Fat for the shape

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Instructions

1. Peel and slice the celery. Bring the slices to the boil in a saucepan, then reduce the heat and simmer for about 10 minutes.
2. Preheat the oven to 180 degrees top / bottom heat.
3. Grease a flat baking pan and place the drained celery slices in it. Cut the tomato into slices, place on the celery and season with herb salt. Place the basil leaves on top of the tomatoes.
4. Mix the cheese, cream, wine and canned tomatoes in a deep plate and season with salt and pepper. Spoon this mixture onto the tomatoes.
5. Bake the tin in the middle of the oven for 10-15 minutes until the cheese has melted.
6. A lot of liquid is created in the form in which bread can be dipped and dipped afterwards. If you don`t want that, take less cream, wine and canned tomatoes.
7. The dish is eaten straight away from the hot dish.
8. Approx. 320 Kcal per serving