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Apple-Celeriac Salad with Fried Brie https://www.metro.ca/userfiles/image/recipes/salade-pommes-celeri-rave-brie-5241.jpg PT25M PT05M PT30M
Cheese: In a bowl, combine milk with oil, eggs, salt and pepper. Dredge cheese in fl our and dip in milk mixture then breadcrumbs. Dressing and salad: In a bowl, blend raspberry vinegar with honey, salt, pepper, olive and walnut oils. Add carrots, celeriac, green onions, parsley, coriander, apples and raisins. Mix thoroughly and let rest. Heat oil in a deep fryer or saucepan and fry cheese until crust is golden brown. Serve with salad macadamia nuts.
4
cheese: 1/2 cup (125 mL) milk 2 Tbsp. (30 mL) extra virgin olive oil 2 eggs 1 pinch salt and pepper 1 quebec double-cream brie, cut into 4 wedges 3 Tbsp. (45 mL) all-purpose flour 3 Tbsp. (45 mL) breadcrumbs sufficient quantity, oil for frying Garnish: 2 Tbsp. (30 mL) crushed Queesland nut
Apple-Celeriac  Salad with Fried Brie

Apple-Celeriac Salad with Fried Brie

Rate this recipe
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4
servings
0:25
Preparation
0:05
COOKING
0:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients


  • cheese:
  • 1/2 cup
    (125 mL)
    milk
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  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
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    1 L SELECTED VARIETIES

  • 2
    eggs
  • 1 pinch
    salt and pepper
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  • 1
    quebec double-cream brie, cut into 4 wedges
  • 3 Tbsp.
    (45 mL)
    all-purpose flour
  • 3 Tbsp.
    (45 mL)
    breadcrumbs

  • sufficient quantity, oil for frying
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    1 L SELECTED VARIETIES

  • 5 tsp.
    (25 mL)
    raspberry vinegar
  • 1 tsp.
    (5 mL)
    honey
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  • salt and pepper to taste
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    66 g - 1 kg SELECTED VARIETIES

  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
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    1 L SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    walnut oil
  • 2
    medium carrots, cut into fine julienne
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  • 1
    small celeriac, cut into fine julienne
  • 2
    green onions, sliced fine
  • 2 Tbsp.
    (30 mL)
    chopped parsley
  • 1 Tbsp.
    (15 mL)
    chopped coriander
  • 2
    large apples, diced
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  • 1/2 cup
    (125 mL)
    raisins

  • Garnish:
  • 2 Tbsp.
    (30 mL)
    crushed Queesland nut
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Imprimer ma sélection

Preparation

Cheese:

In a bowl, combine milk with oil, eggs, salt and pepper.

Dredge cheese in fl our and dip in milk mixture then breadcrumbs.

Dressing and salad:

In a bowl, blend raspberry vinegar with honey, salt, pepper, olive and walnut oils.

Add carrots, celeriac, green onions, parsley, coriander, apples and raisins. Mix thoroughly and let rest.

Heat oil in a deep fryer or saucepan and fry cheese until crust is golden brown.

Serve with salad macadamia nuts.

Source : Académie Culinaire

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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