Celeriac Schnitzel
Prep. Time
20 minutes
Cook Time
10 minutes
Servings
5-6 cutlets
Difficulty
Easy
Nut-Free, Soy-Free, dairy-free, egg-free
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.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!