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
Wonderful Parsley Salad
I usually buy parsley with the idea that I’ll use “just a little” in a recipe, and then I’m left with a big bunch staring at me from the fridge. This salad is my solution. Instead of letting those greens wilt away, I chop the whole thing and make it the main event. It’s fresh, full of flavor, and takes almost no effort.
The best part is how forgiving it is. Walnuts give it crunch, but almonds or pecans work if that’s what’s in the pantry. Cheese adds creaminess and the dressing is quick to whip together with what we usually have on hand, and it makes the parsley feel less like “just herbs” and more like a real salad.
This isn’t a kid-friendly dish in our house (the parsley is just too “green” for them), but it works great for the adults. I’ll make it at home when dinner needs something light on the side, or pack it into a container when we’re traveling in an RV and want an easy salad to balance out heartier meals. Since it’s dairy-free and plant-based, it holds up well for hours on the road without the stress of refrigeration worries you get with mayo-based dressings.
It’s fast, flexible, and keeps parsley from going to waste—a little grown-up salad that travels well.