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Celery-cordon bleu with mediterranean mashed potatoes


For the celery-cordon-bleu

1 pc celeriac
Some salt
1 Handful basil leaves
Some black pepper
Some paprika powder, sweet
3 tb wheat flour, heaped
1 Plate of wheat flour
1 Plate of spelt-breadcrumbs
plant oil, for frying

For the mediterranean mashed potatoes

800 g potatoes, mealy
200 g artichoke hearts in oil
150 g dried tomatoes in oil
70 g black olives, pitted
1 Bunch(es) parsley, freshly chopped


1. Peel potatoes thoroughly and cut in big cubes, cook in sufficient salt water and decant. Meanwhile prepare the Mediterranean tapenade: therefor shred the artichoke hearts with the oil from the jar, dried tomatoes with some oil as well as black olives in the mixer. Work the cooked potatoes with the masher and mix in tapenade as well as freshly chopped parsley.
2. Peel celeriac thoroughly and cut in ca. 1,5 cm thick slices. Cook the celery slices in salt water for 8-10 min., decant and let it cool. Halve the slices (don’t cut through completely), but let a piece at the end together, so that the breading later is easier. Fill a slice of vegan Slice vom Rauch, a slice of vegan alternative to cheese as well as some basil leaves in the celery-bag. Pepper the celery before breading and season with some sweet paprika powder.
3. For the breading whisk 3 heaped tbsp of wheat flour with soy or oat drink until its free from lumps and provide it in a bowl. Fill a deep plate with wheat flour as well as another one with spelt-breadcrumbs. Now turn the filled celery-schnitzel carefully by both sides in the flour, then dip completely for a short time in the liquid breading and drain it. Then turn the cordon bleu in the breadcrumbs. Heat sufficient plant oil in a pan and roast the cordon bleu by both sides golden brown.

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