STEAK, CUTLET AND ESCALOPE OF CELERIAC

Ingredients for 4 people:

• • 1 celeriac of 500-600 grams

How to prepare the base for steaks, cutlets and celeriac escalopes:

Peeleed the celeriac (also called celery of Verona).

Once peeled the celeriac, from the central part of a more regular shape you can get a dozen slices of 2-3 mm (I recommend the rest of celeriac do not throw it can be the protagonist of many others recipes).

Blanched the slices in water for two minutes, the slices of celery should be soft, but still al dente. White vegetables and those that blacken easily with air (such as artichokes, salsify, celeriac, etc.) must be cooked in a liquid called “special white for vegetables” that is prepared in this way: in a liter of water,  dissolved 20 g of rice flour, a pinch of salt, a tablespoon of lemon juice and 20 g of oil or butter; the preparation is filtered, brought to a boil and the vegetables to be blanched or cooked.

Cool them in cold water.

Drain and dry them with kitchen paper for food.

How to prepare the Steak

Brown the slices of celeriac, already blanched in the pan, as explained above.

How to prepare the Cutlet

Flapping an egg and preparing a mixture with 2-3 tablespoons of coconut flour (or cornmeal  flour for breading), and 4-5 tablespoons of grated Parmesan cheese.

Dip the slices of celeriac, already blanched,  first in the egg and then in the mixture of coconut and Parmesan.

Fry the cutlets in 2-3 tablespoons of coconut oil or extra virgin olive oil  ◊ or ◊  if you want a lighter cooking, place the cutlets in a baking sheet lined with baking paper, toss with a little oil and bake them in the oven at 180 ° C, leaving them to brown for 10-15 minutes.

How to prepare the Escalope

Flour the slices of celeriac, already blanched, with rice flour and brown them in a pan, adding at the end browning other ingredients already cooked separately that will form a delicious sauce or accompaniment.

I provide you with just a few ideas:

• • Cut the leeks into slices, cook them in a separate pan, when cooked add them to the escalope of browned celeriac, cook over chopped fresh chives and thyme, if you use dried herbs cook them with leeks.
  • Brown the sliced ​​mushrooms in a separate pan, add them to the celeriac escalopes when they are practically cooked, mix the flavors and sprinkle with chopped hazelnut and parsley.
  • In a separate pan, sauté apples and fennel. When cooked, add them to the cloves of celeriac, pour over a spoonful of lemon juice and sprinkle with chopped walnuts.
  • Soak the raisins. Dilute with vegetable broth or warm water of peanut cream, absolutely without sugar, pour this soft sauce and raisins soaked in slices of celeriac.