Celery schnitzel in onion and white wine sauce

Ingredients for 2 servings:

• ½ celeriac
• 1 onion(s)
• 100 ml olive oil
• 100 ml white wine
• salt and pepper
• 1 tomato(s), if desired

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

vegan, gluten-free

Cut the celeriac into slices about 1 cm thick. Peel and sear on one side in a little olive oil. Peel the onion and dice it finely. Turn the celery slices over, then add the diced onion and the remaining olive oil and fry until the onions are golden yellow. Then add white wine and, if desired, a peeled and diced tomato (you can also omit the tomato). Cover the pan and simmer at low heat for 50 minutes. Check occasionally to make sure nothing is burning and add more water if necessary. Finally, season again with salt and pepper and serve. Rice goes very well with it. Tip: If you like the celery slices crunchy, you can remove them after 20 minutes and add them back in at the end of the cooking time to warm them up.