Ingredients
- 500 g celeriac, peeled
- 30 g milk
- 10 leaves of black cabbage
- 2 yellow and orange carrots
- 1 egg
- bread crumbs
- grated Parmesan
- tangerine
- peanut oil
- shelled walnuts
- extra virgin olive oil
- salt
Peel the carrots, cut them into thin slices lengthwise, then reduce the slices into thin strips to obtain "spaghetti"; dip them in water and ice to make them crunchy. Obtain at least 8 square slices from the celeriac (side 6 cm, h 0.5 cm). Blanch the celeriac slices in unsalted water for a maximum of 4-5 ', drain and arrange them on kitchen paper.
Keep the scraps and cut them into thin strips, add salt, season with a drizzle of extra virgin olive oil and leave them to marinate for 20 '. Clean the black cabbage leaves by removing the rib, cut them into thin strips and marinate them with salt and oil for 20 '. Blend 20 g of walnuts with 60 g of mandarin juice and a pinch of salt.
Mix the black cabbage, the drained carrots and the celeriac scraps; season everything with the tangerine juice emulsion. Beat an egg with 30 g of milk. Pass the celeriac slices in the egg beaten with milk and bread them with a mix of breadcrumbs and grated parmesan. Brown the celeriac slices in peanut oil for 1-2 'per side until golden brown. Add salt at the end and serve immediately with the mixed seasoned vegetables.
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