INGREDIENTS FOR 4 PEOPLE
8 celery root slices
of 40 gr. each
1 egg to crumb
3 tbsp. flour to crumb
100 g corn flakes, roughly crumbled
60 g salad and herbs (frisee lettuce, dill, calendula, chives flowers and chervil)
2 tbsps. nut oil
1 tbsp. cider vinegar
2 tbsps. apple juice
Cook the celery root slices in salted water for about 7 minutes.
Salt the cooked celery root slices on both sides.
Scramble the egg, turn over the celery root slices in flour, remove the flour in excess. Dip the celery cutlets in the scrambled egg and crumb with corn flakes. Press gently and shake off the corn flakes.
Wash and cut frisee lettuce, dill, calendula, chives flowers and chervil into small pieces.
Mix nut oil, cider vinegar, apple juice, salt and pepper.
Heat up the shortening in a pan, fry the celery cutlets on both sides for about 4 minutes at 160° C and let drain on a paper towel.
Marinate the herb salads with nut dressing, arrange the celery cutlets on a plate and serve.
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