Celeriac with almond crust and vegetable confetti

Name: celeriac with almond crust and vegetable confetti
Total time: 30 min
Yield: 4
Ingredients: 600 gram celeriac; 6 green asparagus; 1 yellow bell pepper; 150 gram pumpkin; 2 tablespoon flour; 1 egg; 100 gram almond shavings; 50 gram fresh mixed herbs; 1 teaspoon lemon zest; 3 tablespoon olive oil; 1 teaspoon lemon juice

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.