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🍽️ Sesame Celery Cutlets

485 kcal · 30 min · 4 servings

Ingredients

• 600 g Celery root (2 pieces)
• Salt
• Pepper (from the mill)
• 4 tbsp Crème fraîche
• 4 tbsp Heavy cream
• 100 g Sesame seeds
• 6 tbsp Oil
• 500 g peeled chestnuts (can, refrigerated section)
• 0.5 Vegetable broth
• 2 tbsp freshly chopped, mixed herbs
• 2 tbsp Apple syrup

Instructions

1. 1. Peel the celery.
2. 2. Cut the celery into slices about 1.5 cm thick.
3. 3. Bring plenty of water to a boil and add salt.
4. 4. Cook the celery slices for about 5 minutes.
5. 5. Lift the slices out of the water.
6. 6. Let them drain.
7. 7. Let them cool down briefly.
8. 8. Put crème fraîche, cream, salt, and pepper into a bowl.
9. 9. Whisk the mixture with a fork.
10. 10. Spread the crème fraîche onto a plate.
11. 11. Put the sesame seeds onto a second plate.
12. 12. Coat the celery slices in the crème fraîche mixture.
13. 13. Then coat the celery slices in the sesame seeds.
14. 14. Heat oil in a large pan.
15. 15. Fry the celery slices in batches in the pan.
16. 16. Fry each side for about 4 minutes until golden brown.
17. 17. Keep the finished slices warm in the oven at 70 degrees Celsius.
18. 18. Put the chestnuts and the broth into a pot.
19. 19. Bring the mixture to a boil once.
20. 20. Take out 8 chestnuts and set them aside.
21. 21. Puree the rest of the chestnuts with an immersion blender.
22. 22. Stir the herbs into the chestnut cream.
23. 23. Season the sauce with salt, pepper, and apple syrup.
24. 24. Bring the sauce to a boil again.
25. 25. Add some water if necessary, if the sauce is too thick.
26. 26. The sauce should be thick and creamy.
27. 27. Plate the fried celery slices.
28. 28. Add the chestnut cream.
29. 29. Garnish with the reserved chestnuts.

Nutrition per serving

• kcal: 485
• Protein: 12 g · Fett/Fat: 32 g · Carbs: 38 g