Vegetables: Celery Cordon Bleu

Generously peel the celery and cut four slices (approx. 1 cm) out of the middle. Dice the rest and freeze for later use. Bring water to the boil, add salt and cook the celery slices in it for about 5 minutes. Then put it off COLD.

Pat the celery slices dry with a paper towel and dust the edges on one side with flour. Now place a slice of cheese and a slice of ham in the middle of two slices of celery, leaving the edge free. Cover with the second slice of celery and press the edges into place.

Now first in flour, then in a beaten egg and finally in the breadcrumbs mixed with Parmesan - I use the homemade bread with white and black bread.

Let the butter melt in a pan and slowly fry the celery cordon bleus for about 4 minutes on each side.

Serve on preheated plates with the desired side dish. A green salad or fried potatoes from the raw tuber go very well here.