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.

Ingredients

4 people

Hint:


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Potatoes

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

Celeriac schnitzel

1 celeriac (medium-sized), cut into slices approx. 2 cm thick
80g white flour
2 eggs
½tsp salt
a little pepper
120g breadcrumbs
1 garlic clove
1handful flat-leaf parsley, finely chopped
olive oil for shallow-frying
1 lemon 1/2 juiced, the other half sliced
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How it's done

Potatoes

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

Bake for approx. 25 mins in the centre of an oven preheated to 200°C. Season the potatoes with salt.

Celeriac schnitzel

Wash the sliced celeriac and pat dry. Empty the flour into a deep dish. Whisk the egg in a second deep dish, season. Place the breadcrumbs in a third deep dish, add the pressed garlic and stir in the parsley. Toss the celeriac slices first in the flour, then in the egg and finally in the breadcrumb mix. Fill a non-stick frying pan to a depth of approx. 2 cm with oil and heat. Fry the schnitzel in the oil for a few minutes on each side, until golden brown. Drain on kitchen paper and, if necessary, 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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