Baked celeriac with herb dip

Ingredients for 4 servings:

• 2 celeriac (celeriac)
• n. B. broth
• some spelt flour
• 2 eggs
• some milk
• 1 tsp vegetable broth, granulated
• some breadcrumbs
• 2 cups sour cream
• some mustard
• herbal salt
• pepper
• Fresh herbs (e.g. wild garlic, chives, chervil, …)
• Fat for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Wash and peel the celeriac, cut into 1 cm thick slices. Boil in broth for about 10 minutes. Then strain (the soup can be reused!), drain, and let cool. Whisk the eggs with milk and granulated vegetable broth. Prepare 3 soup bowls for the spelt flour, egg mixture, and breadcrumbs. Dip the celeriac slices one after the other in the flour, eggs, and breadcrumbs, lightly pressing the flour and breadcrumbs onto both sides while coating. Heat the oil in a deep fryer to 180°C. Fry the breaded celeriac slices and keep warm. Meanwhile, mix the sour cream with salt, pepper, and mustard until creamy, stir in the fresh, finely chopped herbs, and serve with the baked vegetables. This goes perfectly with diced baked potatoes or any other potato dish.