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| Estimated Times |
Preparation time: 15
Cooking time: 20
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Ingredients
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1
2
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125
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225
250
servings
| 250 | g | Mushrooms |
| 200 | g | Celeriac |
| 1.5 | tbsp | Rape seed oil ~20.5 g |
| 1 | tsp | Sea salt ~5.5 g |
| 2 | pinch | Black Pepper ~0.8 g |
| 125 | g | Basmati rice |
| 250 | g | Pork schnitzel |
| 2 | tsp | Tomato purée ~10 g |
| 1 | dl | Vegetable stock ~100 g |
| 1 | tsp | Corn starch ~3 g |
| 0.25 | bunch | Parsley ~3.8 g |
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Directions
Slice the mushrooms. Cut the celeriac into ½ cm thick slices.
Heat 1 tbsp oil in a frying pan over high heat. Fry the celeriac slices until tender for about 3 mins. on each side. Season with salt and pepper. Arrange on a dish and keep warm. Use the pan again to fry the schnitzels.
Cook the rice.
Pat the meat dry with kitchen roll. Season with salt and pepper. Heat 0.5 tbsp oil in a frying pan over high heat. Quickly brown the pork schnitzels on both sides. Reduce the heat to medium and cook until done for 1½-2 mins. on each side. Remove the meat and arrange on top of the celeriac.
Fry the mushrooms in the frying pan and season with salt and pepper. Add the tomato purée and stock mixed with cornflour and cook the sauce through for a couple of minutes. Pour the sauce over the meat and celeriac. Sprinkle with chopped parsley.
Nutritional data
532 Kcal Per Serving
F: 14 g, P: 39 g, C: 65 g, DF: 7 g
1,065 Kcal (110 Kcal/100 g)
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