Celeriac with almond crust and vegetable confetti

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.