Sellerie-Schnitzel

Ingredients

Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 6

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

Nutrition per serving

Notes

• •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.

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