Celeriac schnitzel with potato wedges

Celeriac schnitzel with potato wedges

Total: 1 hr | Active: 35 min.
vegetarian, lactose-free
Nutritional value / people: 669 kcal
, Fat: 36 g
, Carbohydrate: 66 g
, Protein: 15 g

The vegetarian schnitzel alternative. Simple and quick to prepare, and every bit as good as the original. Celeriac gives this dish a wonderful flavour - and is good for you. Together with the potatoes, and a salad if you like, in a short space of time you can have a delicious, light and balanced week-night meal on the table.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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700 g new potatoes, cut into wedges
1 tbsp olive oil
1 tsp salt

Celeriac schnitzel

80 g white flour
120 g breadcrumbs
1 garlic clove, squeezed
¼ bunch flat-leaf parsley, finely chopped
2 eggs
½ tsp salt
a little pepper
1 celeriac, cut into slices approx. 2 cm thick
oil, for deep-frying
1 lemon, in slices
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How it's done

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Spread the potato wedges on an oven tray lined with baking paper. Drizzle with olive oil, season the potatoes with salt.

To bake

approx. 25 mins in the centre of an oven preheated to 200°C.

Celeriac schnitzel

Empty the flour into a deep dish. Place the breadcrumbs, garlic and parsley in a third deep dish, Whisk the egg in a second deep dish, season. Toss the celeriac slices first in the flour, then in the egg and finally in the breadcrumb mix. Heat approx 2 cm of oil in a non-stick frying pan. Fry the schnitzel in the oil for approx. 3 min. on each side, until golden brown. Drain on kitchen paper and, keep warm in the oven. Before serving, drizzle the schnitzel with a little lemon juice and garnish with lemon slices. Serve the schnitzel with the potato wedges.

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