for 4 person

1 tbsp	butter
1	onion, cut into thin slices
1	celeriac, (approx. 200 g), cut into cubes
1	cauliflower, (approx. 400 g), cut into florets
8 dl	vegetable bouillon
	salt and pepper to taste
150 g	bread (e.g. Pagnol), sliced
2 tbsp	butter, soft
2	garlic cloves, thinly sliced
1 tbsp	parsley, finely chopped
2 pinch	salt

How it's done

Heat the butter and sauté the onion, celery and cauliflower for approx. 5 mins. Add the stock, bring to the boil, then simmer for approx. 5 mins. Spread butter on the slices of bread and place on an oven tray lined with baking paper. Top with the garlic and parsley, season with salt.

Bake for approx. 6 mins. in the centre of an oven preheated to 220°C.

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