Breaded Celeriac with Herby Yoghurt Sauce

Breaded Celeriac

• 50 g Parmesan cheese, cut in pieces (2 cm)
• 80 g stale white bread, torn in pieces
• 500 g water
• 800 g celeriac peeled, cut across the width in slices (1 cm)
• 4 Tbsp plain flour
• ½ tsp fine sea salt
• 2 pinches ground black pepper
• 2 medium eggs, beaten
• 20 g unsalted butter, for frying

Herby Yoghurt Sauce

• 20 g fresh mixed herbs (e.g. parsley, chives, dill)
• 300 g plain yoghurt
• 2 pinches fine sea salt
• 1 pinch ground black pepper
• ¼ tsp curry powder