For the celery slices, squeeze the orange, add half of the juice to 1 liter of water, plus 1 tsp of salt and bring to a boil. Peel the celery bulb and cut 8 nice slices with a sharp knife, freeze the rest of the celery for soup.
Boil the celery slices in the orange water for about 3 minutes, then remove and cool on a wire rack. Mix a batter of flour, milk and egg, salt and pepper the celery slices, which have been dried with kitchen paper.
Heat oil in a pan, dip the celery slices in the batter and fry four at a time in the pan. At the same time, cook a sauce from the pumpkin puree, some of the celery cooking water, the second half of orange juice, the bouillon cube and salt and pepper, and the hazelnuts. Serve together.
Preparation Tip:
You can substitute egg and milk with soy milk and use one vegan of the vegetable soup cubes if you prefer the celery cutlet that way.
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