As I have previously proclaimed, I will schnitzel practically anything, as long as it isn't fish or an organ. Two food groups I avoid like the plagues.
Vegetarian schnitzel is a much safer bet. Since it's winter here on the East Coast of the US of A, celery root can be found in most supermarkets so I thought I'd start with this root vegetable.
I was patiently waiting in line for the cashier in a supermarket in Pennsylvania cradling two celery roots. When I placed them on the belt, several people behind me asked me what they were. I explained it was celery root but cultivated for its bulb, not it's stalk (thanks, Wikipedia.). They started asking me all kinds of questions, what was I going to do with it? How do you cook it? What does it look like when peeled? Does it taste like celery?
I was sort of reveling on my newfound supermarket checkout popularity.
Answering all their questions, I was a regular celery root smartass. I told all my new best friends I was going to slice it and schnitzel it but the easiest way to prepare it is to peel, cut into pieces, boil and then follow a recipe for mashed potatoes for a much lower carb side dish.
They were fascinated. I thought I had answered everyone's questions when I finally got to the cashier. She glanced down at my purchase and asked me what it was. Everyone behind me erupted into laughter.
Anyway, if you want a light and flavorful vegetarian meal, try this celery root schnitzel recipe.
I made the accompanying sauce from what I had leftover in the fridge and it turned out to be not only delicious but a perfect accompaniment for the dish. If I have any left over, I am going to use it for salad dressing. But use any sauce or salad dressing you like. One with a cream base is the best pairing.
You don't have to use pumpernickel breadcrumbs for this recipes, regular white breadcrumbs are fine. I like the extra flavor provided by the pumpernickel. If you go with pumpernickel, most likely you will have to make them yourself. Place the pumpernickel slices parchment-lined baking sheet and bake at 300 for 15 minutes. This will dry the bread out enough to create the breadcrumbs you need for the schnitzel. Let cool and run the bread through the food processor or blender and you're done.
Be aware, the celery root slices need to be pre-boiled in salted water for 15 minutes before moving onto the schnitzel phase.
Celery Root Pumpernickel Schnitzel
Cook Time: 15 minutes
Yield: Serves 4Ingredients:
- 1/4 cup Blue Cheese
- 2 tablespoon sharp mustard (German or Dijon variety)
- 1 cup sour cream
- 1/2-1 teaspoon white granulated sugar
- Salt and freshly ground pepper to taste.
- Celery root (2 lbs) - 1 large or 2 medium sized.
- 3 large eggs
- 1/2 cup all-purpose flour
- 1+1/2 cups pumpernickel crumbs (about 6 slices)
- 1/4 cup tablespoons clarified butter
- Place the mustard, blue cheese and sour cream in a food processor or blender.
- Pulse until combined.
- Add the sugar 1/2 teaspoons first and more if needed. Pulse again.
- Season with salt and freshly ground pepper. Pulse one more time.
- Scrape into a bowl and cover with plastic cling film and refrigerate.
- Peel the celery root and cut the celery root into 1/2 inches slices.
- Bring a pot of salted water to a boil. Place a layer of paper towels next to the stove.
- Add the celery root slices and boil for 15 minutes.
- Transfer the celery root from the pot to the paper towels to drain.
- Beat the eggs and pour into a flat plate.
- Spread the flour out on another flat plate.
- Spread the pumpernickel crumbs out onto the third plate.
- Salt and pepper the celery root on both sides.
- Heat the clarified butter in a large skillet.
- Dredge the celery root slices in the flour, then the beaten egg and then the breadcrumbs.
- Add the dredged celery root to the pan and fry on both sides until crispy.
- Transfer the cooked schnitzel from the pan to a platter.
- If there is excess grease, gently pat with a paper towel.
- Serve with the sauce.
Like vegetarian schnitzel? Try this recipe:
|Red Beet Almond Schnitzel|