Roasted celery with blue cheese and brioche

Name: Roasted celery with blue cheese and brioche
Ingredients: 0.5 units.items Celery; 15 Leek oil Gronn; 2 Thyme; 200 Gorgonzola dolce DOP; 10 Dukkah spice blend; 15 candied lemon; 100 Stoere Jongens brioche loaf; 0.2 units.items Red Meat radish; 10 Chervil

Roasted celery with a brioche, gorgonzola and dukkah crust. Approximate cost per person: €2.64.We understand that cost price determines your margin. That’s why our chefs are happy to work with you and together we assess the main ingredients, such as fish, meat, and game & poultry, which have the greatest impact on your purchasing costs. We inspire you with tasty, seasonal dishes so you can keep optimal control over your purchasing and maintain a healthy margin.

Ingredients

0.5units.itemsCelery

2Thyme

200Gorgonzola dolce DOP

10Dukkah spice blend

15candied lemon

100Stoere Jongens brioche loaf

15Leek oil Gronn

0.2units.itemsRed Meat radish

10Chervil

Preparation

Halve the celery and rinse thoroughly.
Remove loose leaves and the base of the celery, but make sure the stalks stay together.
Blanch or steam the halved celery for 5 minutes.
Let steam off briefly and set aside.

Crumble the brioche and gorgonzola into pieces of about 0.5 x 0.5 cm.
Mix with the thyme leaves and finely chopped candied lemon.
Top the celery with this mixture and roast for 5 minutes in an oven at 230°C, or until the crust turns golden brown.