Celery corners with herb dip

Name: Celery corners with herb dip
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 400 g Celeriac; 7-10 Tbsp Salt; 1 TABLESPOON Vinegar; 1/2 bunch Parsley; 1/2 bunch Chives; 100 g Sour cream or crème fraîche; 7-10 Tbsp white pepper; 100 g small tomatoes; 50 g Lettuce (e.g. radicchio and corn salad); 4 TABLESPOONS Breadcrumbs; 1/2 TEASPOON dried marjoram; 1 Egg (Gr. M); 2 TABLESPOONS Flour; 2-3 TABLESPOONS Oil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

400 g Celeriac
7-10 Tbsp Salt
1 TABLESPOON Vinegar
1/2 bunch Parsley
1/2 bunch Chives
100 g Sour cream or crème fraîche
7-10 Tbsp white pepper
100 g small tomatoes
50 g Lettuce (e.g. radicchio and corn salad)
4 TABLESPOONS Breadcrumbs
1/2 TEASPOON dried marjoram
1 Egg (Gr. M)
2 TABLESPOONS Flour
2-3 TABLESPOONS Oil

Directions

1
Peel, wash and quarter the celery. Cut into slices of about 1/2 cm thick. Cook in boiling salted water covered with vinegar for about 10 minutes. Drain, cool down a little
2
Wash and finely chop the parsley and chives. Mix with sour cream. Season to taste with salt and pepper. Wash and halve the tomatoes. Wash salads and shake dry. Pluck radicchio a little smaller
3
Mix breadcrumbs and marjoram. Whisk egg, salt and pepper. Turn celery first in flour, then in egg and finally in the breadcrumbs mixture. Tap a little bit
4
Heat the oil in a coated pan. Fry the celery corners in it over medium heat for 2-3 minutes on each side until golden brown. Serve with salad and tomatoes. Herb dip extra rich
5
Drink: cool juice spritzer