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Ingredients
Celery Root Schnitzel with Pepper Sauce
- 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
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.
(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 %) |