Celery – Cannelloni

by Editorial Staff

Summary

Prep Time 10 mins
Total Time 10 mins
Course Salad
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 celery root
  • 100 g purslane (Postelein), or rocket or lamb`s lettuce
  • 3 tablespoon balsamic vinegar
  • 6 tablespoon olive oil, cold-pressed
  • 50 g parmesan cheese
  • salt and pepper
  • Oyster mushrooms
Celery – Cannelloni
Celery – Cannelloni
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Instructions

  1. Peel the celery and cut 12 thin slices (approx. 2 mm) from the middle part with the slicer. Use the rest of the tuber for other purposes.
  2. Blanch the slices either in boiling water or in a steamer (4 min 100 °) until al dente and rinse in cold water.
  3. Rinse off the Postelein (or rocket or lamb`s lettuce), cut off the stalk to taste.
  4. Make a dressing from balsamic vinegar, olive oil, salt and pepper.
  5. Season the celery slices with a little salt and pepper, distribute the salad on the slices, drizzle with the dressing and roll up.
  6. Drizzle the rest of the dressing over the rolls and grate wafer-thin parmesan shavings.
  7. Garnish with fried oyster mushrooms if you like.

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