Celery Schnitzel au gratin

Name: Celery Schnitzel au gratin
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 large celery tuber (1-1,2 kg); 1 collar Parsley; 100 g Gruyère or Gouda; 2 TABLESPOONS butter/margarine; 7-10 Tbsp salt, pepper, 1 pinch of sugar; 1 TEASPOON Vegetable broth; 8-10 Tbsp Whipped cream; 3 TABLESPOONS White wine vinegar; 3-4 Tbsp Oil (e.g. olive oil); 1 medium onion; 1/2 Cucumber; 4 (approx. 500 g) big tomatoes; 200 g Leaf salad (e.g. lollo rosso and pickled salad)

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 large celery tuber (1-1,2 kg)
1 collar Parsley
100 g Gruyère or Gouda
2 TABLESPOONS butter/margarine
7-10 Tbsp salt, pepper, 1 pinch of sugar
1 TEASPOON Vegetable broth
8-10 Tbsp Whipped cream
3 TABLESPOONS White wine vinegar
3-4 Tbsp Oil (e.g. olive oil)
1 medium onion
1/2 Cucumber
4 (approx. 500 g) big tomatoes
200 g Leaf salad (e.g. lollo rosso and pickled salad)

Directions

1
Clean, wash and halve the celery. Cut the halves into slices about 1 cm thick and peel. Wash and chop the parsley, except for a little bit. Grate cheese
2
Heat the fat in portions in a coated pan. Sear the celery in it in portions on both sides. Season with salt and pepper and place on the fat pan. Sprinkle parsley and cheese over it
3
Bring 200 ml of water to the boil, stir in stock and cream. Pour over the celery. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for approx. 20 minutes
4
Mix vinegar, 2 tablespoons water, salt, pepper and sugar. Whip the oil into the mixture. Peel, chop and stir in the onion. Wash and chop the cucumber. Wash and slice the tomatoes, except one. Clean, wash and pluck the lettuce smaller. Mix prepared salad ingredients and marinade. Quarter the remaining tomatoes, remove seeds and dice. Arrange celery and sprinkle with tomato. Add salad. Garnish with parsley. Served with: Bread