Salad with Veal and fried Celery Recipe
And this original and very tasty salad I tried in a teahouse. I share my taste discovery!
Servings
6
Cook Time
100minutes
Servings
6
Cook Time
100minutes
Ingredients
Instructions
  1. Cut the veal into cubes (as for azu), beets and simmer them until ready (about an hour and a half). Shortly before the end of stewing, add soy sauce to them. In the photo, goulash slicing meat, do not pay attention, in the process of cooking, I fixed it!
  2. Celery root will be prepared on the principle of potato pie! To make it crunchy! 1) Peel the celery and grate it on a grater for Korean carrots. 2) Wash the crushed root a couple of times in cold water and remove excess moisture (I use paper towels). 3) In a saucepan or in another deep dish, heat a sufficient amount of refined vegetable oil. 4) In the already hot oil, fry the celery root strictly for 3 minutes. Then immediately, so as not to overcook, carefully (without excess oil) put it in a salad bowl with a slotted spoon.
  3. Grate cucumbers and carrots. Add them and the already cooked veal with beets to the salad bowl. Apple-apricot puree is used as a dressing! I add baby food, but you can make this sauce yourself!
  4. Mix everything, fill it up – and the salad is ready! You can serve it both hot and cold! The dish can be decorated with quail eggs and lettuce leaves!
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