Celeriac Schnitzel
Prep. Time
20 minutes
Cook Time
10 minutes
Servings
5-6 cutlets
Difficulty
Easy
Nut-Free, Soy-Free, dairy-free, egg-free
Stovetop
Cooking required:
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Celeriac works incredibly well as a schnitzel because it holds its shape, stays tender inside, wonderfully flavorful, and gets that clean, crisp coating without needing anything complicated. Boiling it first gives you the exact texture you want, and the flax-egg plus breadcrumbs finish it the way a proper cutlet should. It’s straightforward, and fits into both everyday meals and batch-cooking - you can prep it all the way except for frying, and keep it refrigerated until 10 minutes before served, to get it freshly fried. There's really no going wrong with this one!
Ingredients
1 large celery root (celeriac), peeled and sliced into ½-inch rounds
1 flax egg (1 tbsp ground flax + 1/2 cup plant milk or water, 1 tbsp vinegar - mixed and rested 5 minutes)
1–1½ cups breadcrumbs
1 tsp consomme (optional)
1 tbsp garlic-salt
Oil for pan-frying
Instructions
Peel the celeriac, cut it into even slices, and boil until just fork-tender.
Drain and let the slices dry slightly so the coating sticks better.
Mix the flax, vinegar and milk or water and let it thicken.
Add seasoning to the flax mixture, and mix until consistent.
Dip each slice into the flax mixture, then press it into the breadcrumbs until fully coated on all sides.
Heat a pan with a thin layer of oil and fry the slices on both sides until golden and crisp. Let them rest briefly on a rack or paper towel before serving.
Pairs well with roasted potatoes or mashed potatoes, and a side salad. I love this dish with my garlicky carrot salad (follow my recipe here).
Notes
For a GF recipe, use GF breadcrumbs.
For a nut- and soy-free recipe, pick a plant milk that is labeled as free of these allergens.
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