Celery Root Schnitzel with Pepper Sauce
Celery Root schnitzel with pepper sauce - Who needs meat?
Nutritional values
(Percentage of daily recommendation)
| Calorie | 323 cal. | (15 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.3 g | (38 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 71.8 μg | (120 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 199 μg | (66 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 161 mg | (169 %) | ||
| Potassium | 1,041 mg | (26 %) | ||
| Calcium | 210 mg | (21 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 120 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 shallot
- 1 garlic clove
- 2 Red Bell pepper
- 1 large Celery root (600 grams)
- 1 Tbsp olive oil
- 150 milliliters Vegetable broth
- 1 pc Parmesan (30 grams)
- 50 grams breadcrumbs
- 3 Tbsps Pastry flour (60 grams)
- 2 eggs
- 1 lemon
- 2 Tbsps Sour cream (40 grams)
- salt
- cayenne pepper
- peppers
- 2 Tbsps Canola oil
Preparation steps
Peel and finely chop shallot and garlic. Rinse and halve pepper lengthwise, then remove seeds and ribs.
Peel celery root and cut into 1 cm (approximately 1/2 inch) thick slices. Blanch celery root in salted boiling water, 1-2 minutes. Drain, rinse and pat dry, then season with salt and pepper.
Heat olive oil in a pan over medium heat. Add shallots, garlic, and pepper and sauté about 3 minutes. Deglaze with broth and simmer about 10 minutes.
Meanwhile, finely grate cheese and combine with breadcrumbs on a plate. Place flour on another plate. Whisk eggs in a deep dish.
Dredge celery root slices in flour, then dip in egg, and finally coat on all sides with breadcrumb mixture. Rinse lemon and cut into 8 wedges.
Puree shallot and pepper mixture and strain through a sieve. Stir in sour cream and season with salt and cayenne pepper.
Heat canola oil in a pan. Fry celery root slices until golden-brown, 2-3 minutes per side. Serve with pepper sauce and lemon wedges.
