Celery with cheese crust

Name: Celery with cheese crust
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g precooked beetroot(vacuum packed); 2 TABLESPOONS Walnut kernels; 150 g Lamb's lettuce; 3 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 8-9 Tbsp Oil; 1 kg Celeriac; 150 g Parmesan (piece); 6 TABLESPOONS Breadcrumbs; 2 Eggs; 5 TABLESPOONS Flour

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g precooked beetroot(vacuum packed)
2 TABLESPOONS Walnut kernels
150 g Lamb's lettuce
3 TABLESPOONS Balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
8-9 Tbsp Oil
1 kg Celeriac
150 g Parmesan (piece)
6 TABLESPOONS Breadcrumbs
2 Eggs
5 TABLESPOONS Flour

Directions

1
Halve the beetroot and cut into slices. Chop the nuts. Clean, wash and drain lamb's lettuce. Mix vinegar, salt, pepper and 1 pinch of sugar. Add 4-5 tablespoons of oil.
2
Peel, wash and halve the celery and cut it into slices about 1⁄2 cm thick. Pre-cook in boiling salted water for about 5 minutes.
3
From the cheese some shavings to garnish. Grate the rest and mix with breadcrumbs. Whisk the eggs. Drain the celery. First turn in the flour, then in the egg and finally in the mixture of cheese and breadcrumbs. Press on.
4
Heat 2 tablespoons of oil in two pans. Fry the celery slices for about 2 minutes on each side. Mix the prepared salad ingredients with the vinaigrette. Arrange celery and salad.