DIRECTIONS

1. Bring water with coarse salt to a boil in a saucepan.
2. Slice the celeriac into half-centimeter thick slices and remove the peel with a potato peeler.
3. Place the celeriac slices into the boiling water and cook for 10-12 minutes.
4. Meanwhile, prepare the breading by chopping the fresh aromatic herbs with a knife and placing them in a deep dish with the breadcrumbs and table salt.
5. In another deep dish, create the batter by combining the flour, water and table salt.
6. When the celeriac slices are ready, remove them from the pot and place them on a plate to cool.
7. Preheat the oven to 180 °C static.
8. Now prepare the vegan cheese slices and vegan cold cuts nearby, giving them a circular shape with the knife that is similar to the circumference of the celeriac slices.
9. Now assemble the cordon bleu by alternating one slice of celeriac, two of vegan cheese, one of sliced vegetable and another of celeriac.
10. Dip the set of slices in the batter and then in the breadcrumbs, taking care to cover all sides.
11. Place them on the baking tray lined with baking paper.
12. Bake for 30 minutes. In the last 10 minutes, raise the oven temperature to 220 degrees and grill to get a golden crust on the outside.
13. Once the cordon bleu is ready, serve it piping hot, accompanied by lemon juice to enhance its flavor.