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.
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