Cut slices evenly
Differently thick discs are either hard or already too soft. Eight to ten millimeters are a good benchmark.
German everyday cuisine Recipe
Celeriac Schnitzel with Herb Quark
Melt celery is cut into even slices, briefly pre-cooked, carefully dried and then classically breaded.
Total time
50 min
Calories
510 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Crispy celeriac schnitzel with juicy core
Celery takes longer than its panade. Therefore, the slices are boiled tender but firm before breading. Dry them thoroughly to ensure that flour, egg and breadcrumbs adhere reliably. Roast over medium heat with sufficient oil: If the pan is too hot, the shell burns before the celery is completely warm.
Vegetarian Dinners
Dinner
Autumn Recipes
Vegetables
Recipe
Celeriac Schnitzel with Herb Quark
Pre-cooked celeriac slices are breaded, fried until golden and served with a fresh herb quark dip.
Ingredients
4 servings
Method
-
1
herb quark stir
Mix quark, yoghurt, herbs, lemon abrass and lemon juice. Season with a portion of salt and pepper and add cold.
-
2
Preparing celery
Peel celery and cut into 8 to 10 mm thick slices. Halve large slices so that they can be turned more easily.
-
3
Pre-cooked slices
Boil salt water and cook the celeriac slices in it for 6 to 8 minutes. Drain, cool and dry thoroughly.
-
4
Paning celery
Spread flour, whirled eggs and Breadcrumbs on three plates. Season slices and turn one after the other into flour, egg and bread.
-
5
Roast schnitzel
Heat oil in a large pan over medium heat. Cook celeriac schnitzel on each side for 3 to 4 minutes and drain on kitchen paper.
-
6
Serving
Serve celeriac schnitzel directly with herb quark and lemon clefts as desired.
Kitchen know-how
Tips for Celeriac Schnitzel with Herb Quark
Dehydrate celery carefully
Remaining water under the panade leads to gaps and splashing fat. The pre-cooked slices are completely dry.
Variations
How to adapt this recipe
Mix 40 g of finely grated parmesan under the Breadcrumbs and reduce the salt in the panade.
Replace egg with a thin dough made of 80 g flour and about 130 ml of water and serve herbal yoghurt.
Nutrition per serving
510kcal
49.0 gCarbohydrates
19.0 gProtein
27.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Celeriac Schnitzel with Herb Quark
The panade browns much faster than a raw celery disc becomes soft. Precooking matches both cooking times.
Yes. Sprayed with oil, they need about 20 to 25 minutes at 210 °C and should be turned after half.
A knife tip should slide in with a slight resistance. Too soft discs break more easily later on.
You can pan it a few hours before and store it coolly. Fry it just before the meal so that the shell remains crispy.
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