Celery Au Gratin

For the celery au gratin, wash the celery stalks and chop them into 10 cm long pieces. Cook in the boiling soup until al dente.

Peel and finely dice the onions. Heat oil in ovenproof gratin dish and sauté onions briefly.

Place drained celery in the dish and season. Mix cream with cheese and whole spelt meal and spread on celery.

Wash and finely dice tomatoes, finely chop basil. Sprinkle both over the celery.

Briefly gratinate in the oven on the grill setting until the surface is nicely browned and serve the celeriac au gratin.

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