Celeriac, sautéed mushroom and blueberry piccata

Celeriac, sautéed mushroom and blueberry piccata

preparation

Profile Emanuel Buchmann: Emanuel Buchmann is a born climber. When other cyclists start running out of breath,
Buchmann is gradually reaching cruising speed. This is thanks to his outstanding fitness, not to mention his physique. Buchmann, who has been a professional cyclist since 2015, is 1.81 metres tall and weighs 61 kilos. Originally from Ravensburg, he is a quiet man and a real team player. What bothers him most is a lack of respect. In his first year as a professional, he came third in the queen stage at the Tour de France; last year, he was already ranked third in the Tour’s young rider classification (up to 25 years). In 2016 he became German champion. His goal: to perform even better this
year.

Cut the celeriac into 1 cm thick slices and season lightly with salt. Coat the celeriac slices in spelt flour followed by the egg and Parmesan mix. Fry in corn oil in a pan until golden brown, then leave to drain. Sauté the chopped mushrooms in the vegetable oil, season and deglaze with balsamic vinegar. Add the tomato cubes, continue to cook briefly and add the finely sliced young leek. Serve with the halved blueberries and celery.

ingredients

• 1 celeriac
• 4 eggs
• 200 g Parmesan, grated
• Natural salt, black pepper
• Spelt flour for dusting
• 2 tbsp corn oil
• 100 g button mushrooms
• 100 g shiitake mushrooms
• 100 g oyster mushrooms
• 2 tbsp vegetable oil
• Salt, pepper
• Balsamic vinegar
• 4 ripe tomatoes, peeled and cut into cubes
• 4 young leeks
• Halved blueberries and celery