The sauté celeriac and chickpeas

Ingredients for 4 people:
2 celeriac medium (150-200 gr. each)
1 red pepper
1 box of chickpea in jar
1 clove of garlic
To taste olive oil
Salt
Black pepper to taste

For the blend of spices:
1 tsp coriander powder
Half a teaspoon of ginger
Half a teaspoon of cumin powder
1 tsp turmeric powder
1 teaspoon sweet paprika

   Generally better use pans or similar as the wok for making vegetable saut for cooking vegetables very quickly, make it crispy but not bake too, so as to avoid losing all the nutrients.Take the celery and, after they have been peeled, cut into small cubes, heat 3 tablespoons oil in wok and saltatevi your cubes for 4 or 5 minutes with a clove of garlic chopped large.
   Add a little black pepper l to l, and later merged with the celery sizzling also the can of chickpeas that you previously drained and rinsed.Keep jumping vegetables wok and add a little pepper cut into small pieces.
It is important that you are rather old to find otherwise the pepper still raw while other vegetables will have already finished cooking.Add half a glass of water, salt and spices, then continue to jump the vegetables for another 8-10 minutes.
When the water will completely absorbed and celery are crunchy, your dish will be ready. Served with a little dusting of parsley.

Lemon fish with puree of celeriac and potato

   The quantities are per 4 servings. It will take 40 minutes to 60 minutes of preparation and cooking.
Peel the potatoes, celery root, cut into small pieces and cook for 30 minutes with steam, then frullateli with the mixer
dive with milk, butter, lemon juice, salt and pepper.
Meanwhile chop the tomatoes, grated zest of a lemon, pitted olives and chop.
   Mix everything in a bowl and add the thyme leaves. Eliminated the Central bone, remove the 2 fillets and spalmateli with the chopped prepared.
Aligned the slices of ham on baking paper, fish cutlery Center, ripiegatevi over the ham for wrap
and tie it with kitchen Twine.
Crush the cloves of garlic, cut the other lemon wedges and grease a baking sheet with 5 tablespoons of oil.
    United then fish, wine, garlic and lemon roast and bake at 180 degrees for 25 minutes, bagnandolo occasionally with the Fund.
Heat and serve with mashed fish untied and cut into slices.
Bon Appetit.