Breaded celery root cutlets with oregano gremolade and cashew nut sauce with mustard


  • a small celery root
  • wheat flour 2 tablespoons
  • water 4-5 tablespoons
  • breadcrumbs 1 cup
  • a few tender leaves of kale
  • seed or olive oil for frying
  • cashew nuts 100 g
  • vegetable stock 150 ml
  • sharp mustard 2-3 tablespoons
  • salt and pepper to taste
  • finely grated lemon rind 3 tablespoons
  • oregano 3 tablespoons
  • clove of garlic 0,5


Wrap the celery root in aluminium foil and place in the oven at 200°C for 2 hours. Cool, peel and cut into 1–2 cm thick slices. Combine the flour, water and a pinch of salt. Coat the celery slices in the batter, and then in the breadcrumbs. Fry in seed or olive oil until they’re golden. Sauté the kale leaves for 1–2 minutes in olive oil. Season to taste with salt and pepper. Blend the cashew nuts with the vegetable stock, mustard, salt and pepper. Gently heat this sauce. Prepare the gremolade by mixing the grated lemon rind with chopped oregano leaves and crushed garlic. On individual serving dishes place 2–3 spoonfuls of the cashew nut sauce, two celery cutlets and a few sautéed kale leaves. Arrange the gremolade around the edge.