Celery slices with beet-root

Ingredients For 4 servings

• 350 g beet-root
• 1 onion
• Salt, Pepper
• 5 tablespoons lemon juice
• 2 tsp organic lemon peel
• 180 ml oil
• 200 g low-fat quark
• 6 tbsp. chives
• 1 celeriac
• 100 g toast
• 100g flour
• 2 eggs

Time: 1 h


Preparation

1. Cooked and peeled beetroot dice. Finely dice the onion. Mix everything with salt, pepper, lemon juice, 3 tablespoons water and grated lemon zest and infuse for 30 minutes.. 3 tablespoons oil while mixing.

2. Low-fat cottage cheese with 4 tablespoons olive oil in a bowl with the whorls of the hand mixer 2 min. At the highest level until creamy. Add salt and pepper, and mix in 5 tbsp. chives.

3. Peel, halve and cut into 1.5 cm thick slices 3 celery root. In plenty of salted water for 6 minutes. Cook, deter and drain well.


4. Chop finely toast. Put the flour, toast crumbs and eggs isolated in deep plates. Beat the eggs with 2 tablespoons water, salt and pepper. The celery slices first in flour, then in eggs, as last contact in the bread crumbs. The crumbs, press well.

5. Heat 100 ml of oil in a pan, the celery slices it in 2 portions over medium heat for 3-4 minutes on each side. Baking, Keep warm in the oven at 100 degrees. Serve with beet-root and cheese and serve sprinkled with remaining chives.

Nutritional information per serving: 574 kcal
• 20 g protein
• 35 g fat
• 43 g carbohydrates