Barley Casserole with Celery

Boil the barley and the vegetable soup in the water and leave to soak for about 10-15 minutes on the switched-off hob.

Cut the celery into 2 cm long pieces or grate the celeriac coarsely. Finely dice the onion and fry in half of the butter until translucent. Add the celery, season with salt and cook al dente for about 10 minutes.

Preheat the oven to 200 °C.

Cut the cheese into cubes and stir into the warm barley with the whipped cream, the remaining butter and the eggs. Finely chop the celery leaves and mix them with the celery into the barley.

Grease a gratin dish.

Fill the dish with the mixture and sprinkle with the thyme leaves. Sprinkle with Gruyère or Parmesan and bake for about 25-half hours on the middle shelf until the casserole is golden.

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