Breaded celery

Ingredients for 2 servings:

• 4 slices celeriac, peeled, approx. 12 – 15 mm thick
• 2 tsp gyro seasoning
• 250 ml vegetable stock (homemade, see preparation link)
• 1 clove(s) garlic, peeled, crushed
• 1 egg(s)
• 4 tbsp sweet cream, approx. 32%
• 1 tbsp, heaped hard cheese, Italian (e.g. Parmesan, freshly grated)
• 2 tbsp, heaped spelt flour type 630, possibly gluten-free
• 4 tbsp, heaped bread rolls or breadsticks, toast, stale, coarsely grated, alternatively breadcrumbs
• 4 tbsp clarified butter or neutral oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

quick and delicious vegetarian

Season the celery slices all over with the gyro seasoning mix. Bring the vegetable stock to a boil, add the seasoned celery slices, and cover with the crushed garlic clove. Cook gently for about 15-20 minutes, simmering until not too soft, but rather firm to the bite (test with a fork). Then transfer to a plate and let cool. In the meantime, grate the hard cheese and coarsely grate the stale roll/toast. The coarser crumbs create a great crunch! Whisk the egg with the sweet cream and the grated hard cheese. First coat the celery slices in flour, then completely dip them in the egg mixture and coat them all over in the breadcrumbs. Fry the fully breaded celery slices in clarified butter or oil over medium heat until hazelnut brown on both sides. Serve hot. The recipe for the vegetable broth can be found here: https://www.chefkoch.de/rezepte/2683771420998004/Gemuesebruehe-klar-und-sehr-fettarm-ein-Grundrezept.html