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Baked celery with lamb's lettuce

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Ingredients for 4 servings:

  • 400 g celeriac
  • 1 lemon(s)
  • buckwheat flour
  • 2 eggs
  • Teff flour
  • Rapeseed oil
  • 4 servings of lamb’s lettuce
  • Salt and pepper from the mill
  • Balsamic vinegar, light

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

quick to make, crispy breading, gluten-free

Peel and slice the celery. Immediately marinate in the juice of half a lemon. Blanch in boiling salted water until al dente. Drain the celery, pat dry, and let cool. Coat first in buckwheat flour, then in a lightly beaten egg, and finally in teff flour. Heat rapeseed oil in a pan and fry the celery until golden brown. Keep the celery slices warm in the oven at 150°C (top/bottom heat). Wash the lamb’s lettuce and spin dry. Mix a marinade of salt, pepper, white balsamic vinegar, and rapeseed oil and dress the salad with it. Cut the remaining half a lemon into wedges and serve with the celery.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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