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🍽️ Breaded Celery Steaks with Creamy Pepper Sauce

323 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 1 garlic clove
• 2 red bell peppers
• 600 g large celeriac (1 large celeriac)
• 1 tbsp olive oil
• 150 ml vegetable broth
• 30 g parmesan (1 piece)
• 50 g breadcrumbs
• 60 g flour (3 tbsp)
• 2 eggs
• 1 organic lemon
• 40 g sour cream (2 tbsp)
• salt
• cayenne pepper
• pepper
• 2 tbsp rapeseed oil

Instructions

1. 1. Peel the shallot and the garlic. Finely chop both ingredients.
2. 2. Wash the bell pepper thoroughly. Remove the stem and the seeds.
3. 3. Peel the celery. Cut it into 1 cm thick slices.
4. 4. Bring water with salt to a boil. Add the celery slices for 1 to 2 minutes (this is called blanching).
5. 5. Drain the celery. Rinse it immediately with cold water to stop the cooking process.
6. 6. Pat the celery slices dry with a kitchen towel.
7. 7. Season the slices with salt and pepper.
8. 8. Heat the olive oil in a pan.
9. 9. Add the chopped shallot, garlic, and pepper to the pan.
10. 10. Sauté the vegetables over medium heat for 3 minutes.
11. 11. Deglaze the vegetables with the broth.
12. 12. Let the sauce simmer for approx. 10 minutes.
13. 13. Grate the cheese.
14. 14. Mix the grated cheese with the breadcrumbs.
15. 15. Place the breadcrumb mixture onto a shallow plate.
16. 16. Place the flour onto a separate plate.
17. 17. Loosely beat the eggs in a deep bowl with a fork.
18. 18. Coat the celery slices first in the flour.
19. 19. Then dip the floured slices into the beaten eggs.
20. 20. Finally press the slices into the cheese-breadcrumb mixture until completely covered.
21. 21. Wash the lemon.
22. 22. Cut the lemon into 8 wedges.
23. 23. Puree the pepper mixture with an immersion blender.
24. 24. Strain the sauce through a fine sieve to make it smooth.
25. 25. Stir the sour cream into the sauce.
26. 26. Season the sauce with salt and cayenne pepper.
27. 27. Heat the rapeseed oil in a pan.
28. 28. Fry the celery steaks for 2 to 3 minutes per side until golden brown.
29. 29. Serve the steaks with the sauce and lemon wedges.

Nutrition per serving

• kcal: 323
• Protein: 13 g · Fett/Fat: 16 g · Carbs: 32 g