Celery with Cheese and Nut Crust

by Editorial Staff

Summary

Prep Time	25 mins
Cook Time	15 mins
Total Time	40 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Clean and wash the celery, cut off the leafy greens, chop finely and set aside. Halve the large sticks. Bring the water with a little salt, sugar and a squeeze of lemon juice to a boil. Put in the celery and cook for about 10-15 minutes until al dente. Quench and drain well.
Grease a flat, wide casserole dish. Finely grate the Gouda, mix with breadcrumbs and hazelnuts. Layer the celery stalks in the form, sprinkle each layer thinly with the cheese crumbs, spread the rest on top. Cover with flakes of butter and grill in the oven at 180 ° C, top / bottom heat 200 ° C for approx. 15 minutes until the crust is golden brown. Sprinkle with the chopped celery leaves to serve.
This goes very well with mashed potatoes. As an accompaniment to pan-fried meat or fish, make half of it.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.