Stuffed Celery-Cheese Schnitzels in Walnut Coating

Ingredients

• 800 g Jerusalem artichoke
• 0.5 lemon
• Salt
• 800 g sweet potatoes
• 180 g alpine cheese (45% fat in solids)
• 0.5 bunch Parsley (10 g)
• Pepper
• 50 g ground almonds (5 tbsp)
• 80 g chopped peanuts (5–6 tbsp)
• 50 g whole-grain breadcrumbs (5 tbsp)
• 30 g whole-wheat flour (2 tbsp)
• 2 Eggs
• 3 tbsp olive oil
• 20 g butter
• 200 ml Milk (3.5% fat)
• nutmeg

Instructions

1. 1.

   Clean, peel, wash the artichokes and cut into about 1.5 cm thick slices. Squeeze half a lemon to extract juice. Add the juice with the artichoke slices to boiling salted water for about 10 minutes and cook over medium heat until tender. Drain and pat dry with a kitchen towel.

2. 2.

   Meanwhile peel, wash, cube the sweet potatoes and simmer in a pot of water for about 15 minutes.

3. 3.

   Slice the cheese. Use a knife to cut pockets into the artichoke slices and fill them with cheese.

4. 4.

   Wash, dry, crumble and chop parsley. Mix it together with some salt, pepper, almonds, peanuts and whole-grain breadcrumbs on one plate. Place the whole-wheat flour in another plate and whisk the eggs in a third plate. Dredge each schnitzel first in flour, then in egg, and finally in the nut mixture. Heat oil in a pan.

5. 5.

   Fry the artichoke schnitzels for about 5 minutes on each side until golden yellow.

6. 6.

   Drain the sweet potatoes, press them through a potato masher, add butter pieces and stir in milk. Season with salt, pepper and a pinch of freshly grated nutmeg.

7. 7.

   Arrange the artichoke schnitzels over the sweet potato purée and sprinkle with remaining peanuts before serving.