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 disholive oil, pancetta, smoked bacon, bacon, minced beef, basic recipe soffritto, tomato cubes, peeled tomato, Red wine, Spaghetti, cooking cream, milk,ragù alla bolognese con spaghetti
-
20 minMain dishmie, salad onion, vega wok pieces, yakitori sauce, garlic, fresh ginger, (peanut) oil, Japanese wok vegetable, soy-ginger-sesame dressing,vega yakitori with mie and japanese wok vegetables
-
20 minMain dishpizza dough bottom, creme fraiche, mushroom mix, Salumific tartufo, ricotta, gruyere, black olives Tapenade, arugula,pizza with mushrooms and salami tartufo
-
15 minMain dishMacaroni, bratwurst, traditional olive oil, pasta sauce sundried tomato, Mozzarella, fresh basil,bratwurst macaroni
Nutrition
330Calories
Sodium0% DV0g
Fat34% DV22g
Protein22% DV11g
Carbs6% DV17g
Fiber0% DV0g
Loved it