Sellerie-Schnitzel

Golden and crisp on the outside, tender and mildly sweet within, Sellerie-Schnitzel turns humble celeriac into a satisfying main dish. A squeeze of lemon and a shower of parsley brighten the rich, crunchy coating beautifully.

Nutrition · per serving

460kcal

9gProtein

45gCarbs

27gFat

9gFiber

2 servings

Ingredients

12 items

Sellerie

celeriac1 medium (about 700 g whole, 450 g trimmed)

Panade

plain flour50 g

unsweetened soy milk120 ml

Dijon mustard1 tsp

fine salt1 tsp

ground black pepper1/4 tsp

sweet paprika1/2 tsp

breadcrumbs80 g

Zum Braten und Servieren

neutral oil3 tbsp

vegan butter15 g

lemon1 small

flat-leaf parsley10 g

Tips

•If your celeriac is very large, save the extra trimmed flesh for soup or mash rather than cutting thinner slices.
•Steam-drying after boiling is important; wet celeriac can make the coating slide off.
•Serve with potato salad, cucumber salad, or lingonberry jam for a classic German-style plate.
•For a fully gluten-free version, use gluten-free flour and breadcrumbs.

Steps

1
Trim the celeriac thickly to remove all tough skin, then cut it into 4 slices about 1.5 cm thick. If needed, square off the rounded sides slightly so the slices cook evenly. Finely chop the parsley and cut the lemon into wedges.
1 medium (about 700 g whole, 450 g trimmed) celeriac1 small lemon10 g flat-leaf parsley
2
Bring a pot of salted water to a boil. Add the celeriac slices and simmer for 8-10 minutes until just tender when pierced with a knife but not falling apart. Drain well and let the slices steam-dry for 2 minutes; this helps the coating stick better.
1 medium (about 700 g whole, 450 g trimmed) celeriac
3
Meanwhile, set up the breading station. Put the flour on a plate. In a shallow bowl, whisk the soy milk with the Dijon mustard, salt, black pepper, and paprika. Put the breadcrumbs on a second plate.
50 g plain flour120 ml unsweetened soy milk1 tsp Dijon mustard1 tsp fine salt1/4 tsp ground black pepper1/2 tsp sweet paprika80 g breadcrumbs
4
Pat the celeriac slices dry. Coat each slice first in flour, then in the soy milk mixture, then in breadcrumbs, pressing gently so the crumbs adhere well. For an extra crisp crust, press a little extra breadcrumb onto any bare spots.
1 medium (about 700 g whole, 450 g trimmed) celeriac50 g plain flour120 ml unsweetened soy milk80 g breadcrumbs
5
Heat a large frying pan over medium heat with the neutral oil and vegan butter. When the butter has melted and the fat is shimmering, fry the breaded celeriac for 3-4 minutes per side until deep golden brown and crisp. Adjust the heat as needed so the crust browns steadily without burning.
3 tbsp neutral oil15 g vegan butter1 medium (about 700 g whole, 450 g trimmed) celeriac
6
Transfer to plates, sprinkle with parsley, and serve immediately with lemon wedges for squeezing over the schnitzel.
10 g flat-leaf parsley1 small lemon

Origin & History

Sellerie-Schnitzel is a plant-based adaptation of the breaded cutlet tradition that is deeply rooted in German and Austrian home cooking. Celeriac has long been used in Central Europe as a hearty winter vegetable, and its firm texture makes it a natural substitute for schnitzel-style preparations.

german vegan celeriac pan-fried beginner weeknight

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Steps

Trim the celeriac thickly to remove all tough skin, then cut it into 4 slices about 1.5 cm thick. If needed, square off the rounded sides slightly so the slices cook evenly. Finely chop the parsley and cut the lemon into wedges.

1 medium (about 700 g whole, 450 g trimmed) celeriac1 small lemon10 g flat-leaf parsley

Bring a pot of salted water to a boil. Add the celeriac slices and simmer for 8-10 minutes until just tender when pierced with a knife but not falling apart. Drain well and let the slices steam-dry for 2 minutes; this helps the coating stick better.

1 medium (about 700 g whole, 450 g trimmed) celeriac

Meanwhile, set up the breading station. Put the flour on a plate. In a shallow bowl, whisk the soy milk with the Dijon mustard, salt, black pepper, and paprika. Put the breadcrumbs on a second plate.

50 g plain flour120 ml unsweetened soy milk1 tsp Dijon mustard1 tsp fine salt1/4 tsp ground black pepper1/2 tsp sweet paprika80 g breadcrumbs

Pat the celeriac slices dry. Coat each slice first in flour, then in the soy milk mixture, then in breadcrumbs, pressing gently so the crumbs adhere well. For an extra crisp crust, press a little extra breadcrumb onto any bare spots.

1 medium (about 700 g whole, 450 g trimmed) celeriac50 g plain flour120 ml unsweetened soy milk80 g breadcrumbs

Heat a large frying pan over medium heat with the neutral oil and vegan butter. When the butter has melted and the fat is shimmering, fry the breaded celeriac for 3-4 minutes per side until deep golden brown and crisp. Adjust the heat as needed so the crust browns steadily without burning.

3 tbsp neutral oil15 g vegan butter1 medium (about 700 g whole, 450 g trimmed) celeriac

Transfer to plates, sprinkle with parsley, and serve immediately with lemon wedges for squeezing over the schnitzel.

10 g flat-leaf parsley1 small lemon