John Myers
Contents
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Ingredients
Garlic sour cream dip
- 200 g Sour cream
- 2 Garlic cloves
- 1 Lemon, juice and zest
- Salt
celery schnitzel
- 1 smaller Celeriac (root celery) cooked
- 2 Eggs
- 1 shot Milk
- Flour
- Breadcrumbs
- Black pepper from the mill
- Salt
- Oil
Instructions
Garlic sour cream dip
- Put the sour cream in a bowl, grate the garlic cloves, add the lemon zest and season with salt and lemon juice. Stir well and let it steep a little.
celery schnitzel
- Cut the celery into about 1.5 cm thick slices and peel off the peel and then cut into "schnitzel". Bring a saucepan of salted water to the boil and blanch the schnitzel in it for 5 minutes, then remove and drain well on paper towels.
- Now set up a breading line: 1. Station - a bowl with flour. 2nd station - a bowl in which whisk the two eggs with a dash of milk and season with salt and pepper. 3rd station - a bowl of breadcrumbs.
- Now first roll the celery slices in the flour, then pull them through the egg and finally roll them in the breadcrumbs. Fry the schnitzel in a pan in the heated oil over medium heat for 4 minutes on each side until golden brown and then degrease again on kitchen paper.
finish
- Arrange the schnitzel with the dip and serve.
