Celeriac, sautéed mushroom and blueberry piccata
Tillredning
Cut the celeriac into 1 cm thick slices and season lightly with salt. Coat the celeriac slices in spelt flour followed by the egg and Parmesan mix. Fry in corn oil in a pan until golden brown, then leave to drain. Sauté the chopped mushrooms in the vegetable oil, season and deglaze with balsamic vinegar. Add the tomato cubes, continue to cook briefly and add the finely sliced young leek. Serve with the halved blueberries and celery.
- 1 celeriac
- 4 eggs
- 200 g Parmesan, grated
- Natural salt, black pepper
- Spelt flour for dusting
- 2 tbsp corn oil
- 100 g button mushrooms
- 100 g shiitake mushrooms
- 100 g oyster mushrooms
- 2 tbsp vegetable oil
- Salt, pepper
- Balsamic vinegar
- 4 ripe tomatoes, peeled and cut into cubes
- 4 young leeks
- Halved blueberries and celery
