John Myers
Contents
show
Celery Schnitzel with Celery-mashed Potatoes and Carrot Blossom Antipasta
The perfect celery schnitzel with celery-mashed potatoes and carrot blossom antipasta recipe with a picture and simple step-by-step instructions.
Celery schnitzel:
- 2 Discs Celery approx. 125 g / approx. 2 cm thick
- 1 tsp Salt
- 2 tbsp Flour
- 1 Egg
- 2 tbsp Breadcrumbs
- 4 tbsp Sunflower oil
Celery and potato mash:
- 100 g Celery
- 500 g Potatoes
- 1 tsp Salt
- 1 tbsp Butter
- 2 tbsp Milk
- 4 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Nutmeg
Carrot Blossom Antipasta:
- 300 g Carrot antipasta from my supply *)
Sauce:
- The rest of yesterday: leg of goose with vegetable-cream sauce, dumplings and **)
Serve:
- Fried breaded eggs and cut in half
Celery schnitzel:
- Cut celery into 2 slices (approx. 2 cm) thick, peel, cook in salted water (1 teaspoon salt) for approx. 3 – 4 minutes, remove and let cool down a little. Bread celery slices (flour, beaten egg and breadcrumbs) and fry them in a pan with sunflower oil (4 tablespoons) on both sides until golden-brown.
Celery and potato mash:
- Peel and dice celery and potatoes, cook in salted water (1 teaspoon) for about 20 minutes, drain through a kitchen sieve and return to the hot saucepan. Add butter (1 tbsp), milk (2 tbsp), coarse sea salt (4 big pinches), colored pepper from the mill (2 big pinches) and nutmeg (1 big pinch) and work through / pound vigorously with the potato masher.
*) Möhrenblüten-Antipasta:
- Take the carrot antipasta out of the refrigerator in good time. Should be at room temperature if possible. *) Carrot Antipasta: Carrot Blossom Antipasta
**) Sauce:
- Heat the sauce (leftover from yesterday) in a small saucepan. Leg of goose with vegetable-cream sauce, dumplings and pineapple-apple-red cabbage
Serve:
- Fry the rest of the breaded eggs in the frying pan and cut in half. Serve the celery schnitzel with celery-mashed potatoes and sauce, garnished with the breaded egg. Serve with carrot blossom antipasta.
Facebook Comments