Veggie Cutlets with Nutty Puree
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 5 cups Celeriac (cut into 1.5 cm thick slices)
- salt
- freshly ground peppers
- 4 Tbsps Crème fraiche
- 4 Tbsps cream
- ¾ cup Sesame seeds
- 6 Tbsps Oil
- 2 ¼ cups Chestnuts (tinned, or from the chilled shelf)
- 1 ½ cups vegetable stock
- 2 Tbsps Fresh herbs
- 2 Tbsps Apple juice
Preparation steps
1.
Cook for about 5 minutes in plenty of boiling salted water. Lift out of the pan, drain and cool slightly.
2.
On a shallow plate, whisk together the crème fraiche, cream, salt and pepper. Place the sesame seeds on another plate. Then dip the celeriac slices, first in the crème fraiche and then in the sesame seeds.
3.
Fry the coated celeriac slices, a few at a time, in oil in a large frying pan for about 4 minutes each side, until golden brown (place cooked slices in an oven preheated to its lowest temperature to keep warm).
4.
Place the chestnuts in a pan with the stock and bring to the boil. Reserve 8 chestnuts and puree the rest with a hand blender.
5.
Stir in the herbs and season to taste with salt, pepper and concentrated apple juice. Bring back to the boil, adding a little water if necessary to produce a thick, creamy sauce.
6.
Serve the fried celeriac slices with the chestnut cream and the reserved chestnuts.
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