Sesam-Celery Schnitzel

Ingredients

• 600 g Jerusalem artichoke (2 pieces)
• Salt
• Pepper (freshly ground)
• 4 tbsp crème fraîche
• 4 tbsp heavy cream
• 100 g sesame seeds
• 6 tbsp oil
• 500 g peeled chestnuts (canned, refrigerated shelf)
• 0.5 vegetable broth
• 2 tbsp freshly chopped mixed herbs
• 2 tbsp apple syrup

Instructions

1. 1.

   Peel the Jerusalem artichokes and cut into slices about 1.5 cm thick. Boil in plenty of salted water for about 5 minutes. Remove, drain, and let cool slightly.

2. 2.

   Whisk crème fraîche with heavy cream, salt, and pepper on a plate. Spread sesame seeds on another plate. First coat the artichoke slices in the crème fraîche, then in the sesame seeds.

3. 3.

   Fry the coated slices in hot oil in a large pan, about 4 minutes per side until golden brown (keep finished slices warm in an oven at 70 °C).

4. 4.

   Bring chestnuts and broth to a boil in a pot. Set aside 8 chestnuts; puree the rest with an immersion blender. Stir in herbs, season with salt, pepper, and apple syrup, then bring to a second boil. Add a little water if needed to achieve a thick creamy sauce. Plate the fried artichoke slices with the chestnut cream and the reserved chestnuts.