Canihua-Celeriac-Sticks with Avocado Cream
  • 60g Canihua
  • 35g Parmigiano Reggiano
  • 1 small egg
  • 1 Tsp dried herbs (e.g. Herbes de Provence)
  • salz, pepper
  • 1 celeriac (about 300g weighed peeled)
  • 1 cucumber (about 100g weighed peeled and seeded)
  • 1 avocado (about 100g weighed peeled and pitted)
  • fresh pressed lime juice
  • cress
  1. Finely grate parmigiano and mix together with canihua, dried herbs, salt and pepper in a bowl. Whisk the egg in another bowl. Heat up oven to 200°C.
  2. Peel celeriac and cut into 1-2cm thick sticks. Dip them one by one in the egg and then press into the canihua-parmigiano mixture to coat. Transfer to a baking sheet spread with baking paper. Bake for about 25-30min, turning halfway.
  3. Meanwhile prepare the cream: roughly peel cucumber, cut in half and remove seeds. Cut avocado in half, remove stone and spoon out the pulp. Blend all together and add lime juice, salt and pepper to taste. Serve with cress.
Recipe by piroggi at