Celeriac Schnitzel with Salsa Verde
Anytime I can produce a recipe that swaps out meat for a vegetable but gives equal satisfaction, I feel I have achieved something. Although I am not a vegetarian, I don’t want to eat meat every day, and with such abundance of fresh fruits and vegetables where I live, I like to take advantage of it. Also, it just makes you feel good to eat a lot of vegetables. Even if they are crumbed and fried in clarified butter. This could be served with so many things, but I would probably opt for a nice radicchio or rocket (arugula) salad.
Ingredients 11
Celeriac Schintzel
1 celeriac, large, peeled
30 g butter
4 thyme sprigs
100 ml water
50 g plain flour (all-purpose flour)
2 eggs, beaten
100 g panko breadcrumbs (Japanese breadcrumbs)
200 ml clarified butter, for frying
To Serve
salsa verde, with capers (see my salsa verde recipe)
lemon wedges
salad greens
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Method 8
Preheat the oven to 180°C (350°F).
Cut the into 1.5 cm (½ in) thick slices. You should get four nice slices from one large celeriac, but if yours is a bit smaller, just use two and serve two slices per portion.
Place the in a baking dish and season with salt and pepper. Add the , and and cover with aluminium foil. Bake for 30 minutes, or until a knife can be inserted with ease. Remove from the dish and allow to cool.
Set up a crumbing station. Add the to one dish, the to another, and the to a third. Since you are only crumbing one side, you want to make sure that the dish with the eggs in it is shallow so that the egg just barely goes up the sides of the . Dredge the slices first in the flour, then the egg, making sure the egg really sticks, and then, finally, in the breadcrumbs. Set aside.
Heat a wide sauté or cast-iron pan over a medium heat and allow it to get hot before adding the . You want enough butter to go up the side of the , but not submerge it, so you may need to add more or less depending on the size of your pan. You can also cook these in batches if you only have a small pan.
When the butter is good and hot, place a slice of , crumbed side down, in the pan and cook until it is golden brown. You want this to happen over the course of 4 or so minutes. If it happens too quickly, your pan is too hot and you won’t get that crisp exterior.
Once brown, flip the over and cook for a minute or so just to make sure it’s warmed through. Season liberally with salt and pepper as soon as it comes out of the .
Once fried, serve on a warm plate or platter with salsa verde and lemon wedges.
