Baked Celeriac

For the baked celeriac, peel the tuber and cut it into slices about 1 1/2 cm wide.

In a pot, bring water with the vinegar and 1 teaspoon of salt to a boil and cook the slices of celeriac in it for a quarter of an hour.

Strain and drain well.

Mix the flour with a pinch of salt and pepper.

Put flour, beaten eggs and breadcrumbs in one plate each.

Dip the slices of cellar first in flour, then in beaten egg, and finally in the breadcrumbs. Press the breadcrumbs a little.

Fry the baked zeller in hot fat.

Preparation Tip:

Baked Zeller goes well with tartar sauce and potato salad.

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