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🍽️ Fried Celery with Almond-Bacon Sauce on Parsnip-Potato Puree
500 kcal · 30 min · 4 servings
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Ingredients
- Parsnips 5 pcs.
- Potatoes, waxy 500 g
- Salt pinch
- Onions, yellow 1 pcs.
- Parsley, fresh 10 g
- Root celery 1 pcs.
- Almonds, whole 50 g
- Oil 4 tbsp
- Pepper, black ground pinch
- Bacon strips 125 g
- Milk 100 ml
- Butter 60 g
- Nutmeg, ground pinch
Instructions
- 1. Wash, peel, and roughly dice the parsnips and potatoes. Bring both in a pot with salted water to a boil and then cook covered over medium heat for about 15 minutes until tender.
- 2. Cut onions in half, peel, and dice finely. Wash parsley, pat dry, pluck leaves from stems, and chop finely. Wash, peel, quarter, and slice the root celery. Roughly chop the almonds.
- 3. Heat oil in a pan over medium heat and fry the celery in batches for about 8 minutes on both sides until golden brown. Season the celery with salt and pepper and set aside on a plate. Leave the pan uncleaned.
- 4. Reheat the pan over medium heat, and fry the onions and bacon in the fat for about 2 minutes. Add the almonds and cook for 1–2 minutes. Remove the pan from the heat and set aside until ready to use.
- 5. Drain the potatoes and parsnips using the lid, add milk and butter, and mash everything in the pot with a potato masher until creamy. Season with salt, pepper, and nutmeg.
- 6. Plate the parsnip-potato mash together with the fried celery, bacon, and almonds. Garnish with parsley and serve. Enjoy your meal!
Nutrition per serving
- kcal: 500
- Protein: 12 g · Fett/Fat: 30 g · Carbs: 50 g