Celery taler with nut crust

Name: Celery taler with nut crust
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 1 Celery tuber (approx. 600 g); 7-10 Tbsp salt, white pepper; 1 medium onion; 1 pack of "Puree Ready Made (1-2 servings); 3-4 Tbsp White wine vinegar; 1 TEASPOON Vegetable broth (instant); 1 Egg; 2 TABLESPOONS Flour; 60 g Hazelnut leaves; 2 TABLESPOONS Oil; 50 g Lamb's lettuce or lettuce; 1 red pepper; 30 g Gouda cheese

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

1 Celery tuber (approx. 600 g)
7-10 Tbsp salt, white pepper
1 medium onion
1 pack of "Puree Ready Made (1-2 servings)
3-4 Tbsp White wine vinegar
1 TEASPOON Vegetable broth (instant)
1 Egg
2 TABLESPOONS Flour
60 g Hazelnut leaves
2 TABLESPOONS Oil
50 g Lamb's lettuce or lettuce
1 red pepper
30 g Gouda cheese

Directions

1
Clean and wash the celery and cut it into 6 slices about 1 cm thick. If necessary, cut in half and cook covered in boiling salted water for 8-10 minutes
2
For the sauce, peel and finely dice the onion. Bring 350 ml water to the boil. Remove the pot from the stove, stir in the puree flakes. Stir in vinegar, onion and stock. Keep warm
3
Drain the celery. Whisk egg, season. Turn celery first in flour, then in egg and finally in nuts. Heat oil. Add celery in portions for approx. 6 minutes.
4
Clean and wash the lettuce and peppers. Dice paprika and cheese. Mix everything. Serve with celery tails and sauce
5
Drink: apple spritzer