Celery Steak with Beet Basil Sauce

Rinse celery, peel and cut into strips or possibly slice. Cook in salted water for two minutes, drain and cool. Season with salt and pepper, add the eggs and form four loaves. Heat the oil in a frying pan and fry the celery steaks until golden.

Sauce: dice the shallot, sauté in butter until soft, deglaze with wine and simmer until reduced by half. Add the whipped cream and continue until the sauce becomes creamy. Add the washed basil leaves and beet. Blend everything together before serving.

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