Well, it’s the mid-semester-oh-my-god-I-need-to-start-studying-and-what-am-I-really-doing-with-my-life-time again. So that is why I wasn’t able to post another recipe earlier. But I promise that I have some recipes in the drawer, aaand some sweet buns in the oven, so don’t despair 😉 In the meantime you may use the long leisure time during the weekend to prepare these lovely celery nuggets! It was really a bit time consuming, but once you taste it there will be no regrets 😉
Again, I found the recipe in my sister’s cookbook, but I used the celery with the rods instead of celeriac, which is the globular kind that was used in the original recipe. Also the original recipe used two kinds of oils for the pesto. Lacking walnut oil in my storage, I simply used a little more of the sunflower oil. Tastewise, I was really content with this dish, especially with the incredibly intense taste of the pesto 🙂 Also, I really liked the idea of doing a vegetarian version of chicken nuggets, so: Do you have any suggestions what other vegetables I could use as nuggets? Let me know in the comments!
Ingredients (serves 2):
|For the Nuggets:||For the Pesto:|
|1/2 bunch of celery||1 bunch parsley|
|1 lemon||50 g walnuts|
|75 g bread crumbs||5 tbsp oil (walnut or sunflower)|
|1 tsp sunflower oil||1 clove of garlic|
|3 tbsp flour||1 tbsp grated parmesan|
|2 eggs||1 pinch lemon zest|
|dijon mustard, salt||1/2 bunch of chives|
|100 g frying grease|
For the pesto:
Wash and chop the parsley. Hash the walnuts and roast them in a sauce pan without grease. Transfer both to a bowl and add the oil. Press in the garlic and season with salt. Blend together until the nuts are “resolved”. Cut the chives into very small pieces and stir under together with the lemon zest and the parmesan.
For the celery nuggets:
Bring water to the boil in a medium sized pot. In the meantime wash the celery and cut the rods into pieces of about 3 cm. Cut the lemon in half, and press the juice out of one of the halves. Cut the other one in wedges for the garnish. Once the water is boiling, add the lemon juice and the celeriac and cook for about 4 minutes, drain and rinse with cold water. While the celeriac is cooling down, prepare 3 bowls for the crust: one with the flour, one with the bread crumbs and one in which you mix together the eggs and 1 tsp of oil. Spread some mustard on one side of the celery nuggets, dredge the pieces in flour, then in the eggs and finally in the breadcrumbs. Collect the “raw” nuggets on a plate. Heat up the frying grease in a pan and fry the celery nuggets until they turn golden brown. Serve with the pesto and the lemon wedges.