Celery Slices Au Gratin

Boil the soup cubes with the water.

Meanwhile, brush the celery tubers clean under running water and cut 2 finger-thick slices per person. Thinly remove the skin from the celery slices and cook in the clear soup for 12-15 minutes until al dente.

In the meantime, dice the onions and cut the leeks into fine strips. Heat half of the butter with 2 tablespoons of celery stock and the thyme in a frying pan. Sauté the leek and onions for 5 minutes until soft.

In the meantime, clean the mushrooms with kitchen paper and cut them into halves, quarters or slices, depending on their size. Add the mushrooms and the porcini broth to the vegetable form and sauté for a few more minutes, turning.

Stir in the remaining butter and the parsley. Season the quantity with pepper, a little delicata and salt.

Place the celery slices one by one in a greased ovenproof dish. Spread the mushroom mixture evenly on the celery slices and sprinkle the cheese on top. Crust briefly under the grill or in the heated oven until the cheese is golden. Garnish the celery slices with a little bit of parsley.

Serve with: Brown rice seasoned with paprika.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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