Fried celery slices in crispy hazelnut crust
easy
75 mins
75 mins
Ingredients
- 200 g Potatoes
- 7-10 Tbsp Salt
- 2 Celery tubers (about 600 g each)
- 175 g Hazelnut kernels (or hazelnut leaves)
- 1 Onion
- 200 ml Vegetable broth (instant)
- 3-4 Tbsp White wine vinegar
- 7-10 Tbsp Pepper
- 200 g Lamb's lettuce
- 1 (approx. 150 g) red pepper
- 75 g medieval Gouda cheese
- 2 Eggs
- 50 g Wheat flour (Type 1050)
- 4 TABLESPOONS Oil
Directions
- 1
Peel and wash the potatoes and cook them in little boiling salted water for 20 minutes. Clean the celery, wash it and cut it into twelve slices 1/2 to one centimetre thick. Cook the celery in plenty of boiling salted water for 8 to 10 minutes. Cut hazelnuts into thin leaves in a food processor. Drain the celery slices and let them cool down.
- 2
Peel and finely chop the onion. Drain the potatoes, press them through a potato ricer and mix with stock, vinegar and onions. Season to taste with salt and pepper. Clean lamb's lettuce, wash thoroughly several times and drain well. Clean, wash and cut the peppers into rhombs. Cut cheese into small cubes. Mix eggs, salt and pepper in a deep plate. Put the hazelnut leaves and flour in a deep plate as well. Turn celery slices first in flour, then in egg and finally in hazelnut leaves. Heat some oil in a large pan and fry the celery slices in portions until golden brown, turning them over.
- 3
Mix eggs, salt and pepper in a deep plate. Put the hazelnut leaves and flour in a deep plate as well. Turn celery slices first in flour, then in egg and finally in hazelnut leaves. Heat some oil in a large pan and fry the celery slices in portions until golden brown, turning them over. Line a large plate halfway with lamb's lettuce and arrange the finished celery slices next to it. Sprinkle cheese and paprika over the salad and serve immediately. Add potato vinaigrette extra
Nutrition Facts
600 kcal
24 g
47 g
22 g
More Delicious Recipes
