Chop the leafy greens from the stalks and shred very finely. Divide the celery stalks, rinse the stalks and chop them into pieces about 4-6cm long. Sauté them in butter for about 15 minutes and season with salt and pepper. Now fill the celery into an ovenproof dish, sprinkle with the celery greens as ditto the cheese and gratinate in a strong top heat in the oven or under the broiler for about 100 min. You can serve celery au gratin as an accompaniment to fish dishes or roast veal.
Tip: Treat yourself to some good Parmesan cheese – it enhances the flavor!
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