Celery Root Chips with Carrots recipe

Ingredientsfor

For the chips: 1 Celery root; salt; 2 eggs; 3 Tbsps Pastry flour; 50 grams breadcrumbs; 3 Tbsps grated Parmesan; salt; peppers; clarified butter (for cooking)

For the carrots: 800 grams carrots; 2 shallots; 2 Tbsps butter; 1 tsp sugar; salt; 100 milliliters Vegetable broth; 2 Tbsps freshly chopped parsley

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Preparation

For the chips, peel celery root and cut into 1 cm (approxiately 1/2 inch) thick slices. Blanch in salted water for 1-2 minutes and rinse with cold water. Dry celery root slices with a paper towel and season with salt and pepper. Place flour on a plate. Mix breadcrumbs with Parmesan and place on another plate. Beat eggs in a deep bowl. Dip celery root slices first in flour, then in eggs and then in the Parmesan breadcrumbs. Cook celery root slices in hot butter for 2-3 minutes on each side until golden brown.

For the carrots, peel carrots and cut into slices. Peel shallots and chop. Saute carrots in butter for 1-2 minutes. Season with sugar and salt and pour in broth. Cover and simmer for about 4 minutes. Remove cover and let liquid reduce. Add parsley and season again with salt. Serve with celery root chips.

Calorie	398 cal.	(19 %)
Protein	12 g	(12 %)
Fat	22 g	(19 %)
Carbohydrates	37 g	(25 %)
Sugar added	2 g	(8 %)
Roughage	12.6 g	(42 %)

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Ingredients

Celery Root Chips with Carrots