Summary

Ingredients

• 1 onion (s)
• 2 teaspoons oil
• 800 g celery
• 2 teaspoons cane sugar
• 100 ml vegetable stock
• 100 ml white wine, alternatively another vegetable stock
• 500 g potato noodles
• 100 g crème fraîche
• 2 teaspoons cream horseradish
• 2 teaspoons poppy seeds, ground
• salt and pepper

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Instructions

1. Cut the onion into fine cubes. Heat a teaspoon of oil in a saucepan, add the onion cubes and cook covered.
2. Meanwhile, cut the celery into strips. Put some of the celery greens aside.
3. When the onions are translucent, sprinkle the cane sugar over them and let them caramelize briefly. Deglaze with the vegetable stock and white wine. Add the celery and let everything simmer covered on a low flame.
4. In the meantime, heat another teaspoon of oil in a pan and add the potato noodles. Sauté for approx. 5 - 10 minutes until they are crispy browned on all sides. Keep turning.
5. When the vegetables are done, remove the pan from the heat. Stir in the crème fraîche, the cream horseradish and the poppy seeds. To avoid curdling, the vegetable stock should no longer boil. Add the potato noodles and mix with the vegetables and sauce. Season to taste with salt and pepper.
6. Arrange the noodles on plates and decorate with the celery leaves that have been set aside.
7. 525 Kcal per serving.