Bavarians New Classix-Trio

It's Sunday again and we in Bavaria just like to eat hearty on Sunday. Best Bavarian cuisine. Unfortunately it is quite greasy & rich and so half the Sunday has already run again. Now we have a healthy Bavarian and even vegetarian variant which is super delicious and even low carb! If someone doesn't like celery - iiiH bah - please try it anyway, we promise you it's sooo delicious ! 
Happy Sunday Foodies & Bon Epi-tit <3

Preparation - Celery schnitzel

1. Peel the celery head thoroughly. Work the difficult parts with a knife. Cut into slices and quarter them again.
2. Prepare a breading line: Put 2 eggs into a deep plate and whisk with a little salt & pepper. Pour the spelt breadcrumbs into another deep plate.
3. Put rapeseed oil in a pan and heat. 
4. First place the escalopes in the plate with egg, then turn in the plate with breadcrumbs. Immediately pour into the hot pan and fry on both sides (approx. 2 minutes on each side) until golden brown.
5. Place the fried celery schnitzel on kitchen paper and serve warm.

Ingredients (for 2-3 pers.)

for the celery schnitzel:
1 celery head
2 eggs
1 cup spelt breadcrumbs
Rapeseed oil for browning
salt & pepper

for the cucumber salad:
1/2 cucumber
1 tin of kidney beans
1/2 red onion
4-5 sprigs fresh smooth parsley
olive oil
Apfelessig
salt & pepper

for the baked sweet potato:
1 large sweet potato
coarse sea salt
3 tbsp olive oil

Preparation - Cucumber salad

1. Wash cucumber and cut into fine slices or plane. 
2. Take the kidney beans out of the tin and rinse them under hot water in a sieve. Drain and add to the cucumber slices in the bowl.
3. Wash and chop the parsley thoroughly. Peel and chop the onion. Add both to the salad.
4. Season the dressing with olive oil & apple vinegar with salt & pepper.
5. Mix well and serve.

Preparation - Oven sweet potatoes

1. Wash the sweet potato with a vegetable brush under lukewarm water.
2. Cut the potato into generous slices.
3. Place the slices on a baking tray lined with baking paper and brush with olive oil. Add a little sea salt and fry in the oven at approx. 180° C on top or in a fan oven until golden brown.
4. The peel can either be easily removed or eaten with it.