Baked almond camembert with apple and celery salad
- 300 g Celeriac
- Salt
- 2 Apples
- 2 EL lemon juice
- 1/2 Bund Parsley and chives
- 200 g low-fat yogurt
- Pepper
- Sugar
- 1 egg
- 50 g flour
- 50 g breadcrumbs
- 100 g almond flakes
- 4 (125 g each) Camembert
- 2-3 tablespoons Oil
- apple slices
30 minutes
light
- 1.
- Peel, wash and Cut into slices. Pre-cook in a little boiling salted water for about 3 minutes, drain and drain. Peel and quarter apples and remove core. Cut quarters into thin sticks. Drizzle with lemon juice. Cut celery slices into sticks and mix with apples. Wash herbs and Finely chop the parsley, except for something to garnish, cut the chives into rolls. Season the yogurt with salt, pepper and sugar. Stir in the herbs and add to the apple-celery mixture. Beat the egg in a plate. Flour, breadcrumbs and almond flakes on top Put one plate each. Turn the camembert first in egg, then in flour, breadcrumbs and almonds. Heat the oil in a pan. Camembert on each side 3-4 Wed Fry grooves in it until golden brown. Arrange 2 halves of camembert and apple and celery salad on plates. Garnish with parsley and apple slices
1 person approx:
- 620 kcal
- 2600 kJ
- 42 g protein
- 38 g fat
- 27 g carbohydrates
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