Filter
Reset
Sort ByRelevance
CANDLELADY
Celeriac with almond crust and vegetable confetti
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Bring water with salt to the boil. Cut the celeriac into 8 equal slices of 1 cm thick and boil for about 10 minutes until al dente. Drain and drain and cool on kitchen paper.
-
Peel the asparagus, peppers and pumpkin with a peeler. Cut the asparagus into thin slices. Cut the peppers and pumpkin into equal mini cubes. Scoop the vegetables together.
-
Remove the slices of celery through the flour and then through the egg. Press them into the almonds on both sides. Cover and put in the refrigerator.
-
Mix the herbs with the lemon zest. Sprinkle with salt and freshly ground pepper.
-
Bring water with salt to the boil and blanch the vegetable blocks for 1 minute. Drain and rinse under cold water.
-
Spoon the vegetables with some olive oil, a few drops of lemon juice, salt and freshly ground pepper.
-
Fry the celeriac slices until golden brown.
-
50 minMain dishfresh sage, soft butter, lime, salt and freshly ground pepper, veal steak,grilled veal entrecote with sage butter
-
25 minMain dishgreen lasagne sheet, olive oil, lemon, fish bouillon tablet, cod fillet, frozen cod fillet, tuna, tomato, butter, White wine, fresh dill, fresh parsley, cooking cream, peeled shrimp, creme fraiche, Parmesan cheese,Fish lasagna
-
25 minMain dishonion, Red pepper, carrots, sunflower oil, turkey fillet strips, korma curry pasta coriander and coconut, coconut milk, shawarma sandwiches,carrot-curry soup with turkey
-
20 minMain dishentrecotes (à la minute), arugula, lamb's lettuce, vine tomatoes, herbal dressing, butter or margarine, Red Pesto, baguette,spring salad with sirloin steak
Nutrition
330Calories
Sodium0% DV0g
Fat34% DV22g
Protein22% DV11g
Carbs6% DV17g
Fiber0% DV0g
Loved it