Summary

Ingredients

• 400 g celeriac
• 1 lemon (s)
• Salt and pepper from the mill
• Rapeseed oil
• Buckwheat flour
• 2 egg (s)
• Teff flour
• 4 port. Lamb`s lettuce
• Balsamic vinegar, white

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Instructions

1. Peel and slice the celery. Marinate immediately with the juice of half a lemon. Blanch until al dente in boiling salted water. Drain the celery, evaporate and allow to cool.
2. First turn in buckwheat flour, then in a lightly beaten egg and finally in teff flour.
3. Heat the rapeseed oil in a pan and fry the celery until golden. The celery can be kept warm in the oven at 150 degrees.
4. Wash the lamb`s lettuce and spin dry. Mix salt, pepper, white balsamic vinegar and rapeseed oil into a marinade and use it to dress the salad.
5. Cut the remaining half lemon into wedges and serve with the celery.