(*) for a wide ovenproof dish of about 2 liters, greased, enough for 4 people.
Heat butter in a wide frying pan. Sauté onion and garlic. Sauté celery, leek and carrots for about two minutes.
Cover and simmer on low heat for about ten minutes, season, and pour evenly into the prepared dish.
Crumble: mix all ingredients in a small baking bowl with a fork until crumbly, spread evenly over vegetables.
Bake in the upper half of the oven heated to 220 °C for about fifteen minutes.
Goes well with: Herb risotto
Our tip: It is best to use fresh herbs for a particularly good aroma!