Celery slices in pancake batter

Ingredients for 4 servings:

• 1 tuber of celery, approx. 600 – 800 g
• 100 g spelt flour (wholemeal)
• 2 eggs
• Celery salt or sea salt
• 100 g milk or soy milk
• 1 pinch(s) of raw cane sugar
• possibly spice mix, savory

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 25 minutes

Celery root can be cooked the day before

Peel the celery root, halve it, and cook it in a little water until al dente. This can take between 20 and 30 minutes, depending on the size of the root. The root can be cooked the day before. Make a batter with the other ingredients. Let the batter rest for about 20 minutes. For a spicy flavor, add 1/2 teaspoon of the spice mix. Cut the celery root into 1 cm thick slices. Dip the celery slices into the slightly thick batter and fry in hot oil or coconut oil, using the electric oven setting at level 2. Without the spice mix, the batter is mild, but the flavor of the celery root is still quite noticeable. Serve with mashed potatoes with roasted onions and robustly seasoned mushrooms.