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Celeriac and Gouda RoundsTheWorldWideGourmet.com

Flavors of Holland

Total time: 1hr to 2hr

Preparation time: 10 minutes
Cooking time: 55 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:72.4 kcal

Proteins:3.8 g

Fats:2.9 g

Carbohydrate:8.4 g

Fibers:1.6 g

Sugar:1.6 g

Cholesterol:20.4 mg

Sodium:164.8 mg

Calcium:101.5 mg

Energy:408 kcal

Proteins:21.7 g

Fats:16.6 g

Carbohydrate:47.2 g

Fibers:9 g

Sugar:9.2 g

Cholesterol:115.2 mg

Sodium:928.8 mg

Calcium:572.3 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

2

celery root or celeriacs

1

egg

bread crumbs

salt

butter

METHOD

  1. slice the celeriac; cook in boiling water for 45 minutes; drain;
  2. cut slices of Gouda the same size as the celeriac slices;
  3. make "sandwiches" by placing a slice of Gouda between two slices of celeriac;
  4. dip in egg beaten with 1 tbsp. water; coat with bread crumbs;
  5. brown in butter in a skillet for a few minutes on each side;
  6. serve hot.

WINE SUGGESTIONS

Zinfandel

Merlot

Sangiovese

CHEF'S NOTES

Serve hot as an hors d'oeuvre, plain or with tomato sauce.



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