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Ingredients
Fried Celery Root with Red Onion Jam
- For the onion jam
- 500 grams red onions
- 2 garlic cloves
- 3 Tbsps olive oil
- 1 Tbsp brown sugar
- 400 milliliters dry Red wine
- 2 sprigs rosemary
- 8 thyme
- 2 bay leaves
- 2 Tbsps balsamic vinegar
- salt
- freshly ground peppers
- For the celery root
- 1 medium sized Celery root
- lemon juice
- 2 Tbsps Pastry flour
- 1 egg
- 4 Tbsps breadcrumbs
- 4 Tbsps ground Walnut
- 4 Tbsps butter
For the jam, peel the onions and garlic and chop finely. Sauté in olive oil, add the brown sugar and deglaze with the red wine. Add the herbs and bay leaves and simmer for about 20 minutes over low heat. There should be almost no liquid left in the pot at the end of cooking.
Remove the herbs and add the balsamic vinegar and season with salt and pepper. Let cool and pour into glass jars.
For the celery root, peel the celery root and cut into 4 thick slices. Cook in boiling salted water with a squeeze of lemon juice for about 5 minutes, until al dente, then drain. Mix the breadcrumbs with nuts and whisk the egg. Dip the celery root first in flour, then beaten egg and finally in the breadcrumbs.
Press lightly and fry in hot butter until golden brown on each side, about 2 minutes. Drain on paper towels. Arrange the fried celery root on plates and serve with the onion jam.