Celery root schnitzel – a couple of years ago I would have run from this dish. It was one of the very few vegetarian options at our university cafeteria and I dreaded both the cafeteria and their deep fried mushy vegetable mess.
After a very long abstinence I decided to give the celery root schnitzel another chance. And this time I liked it so much that we had it twice in one week. We made a couple of changes to this classic vegetarian dish (in Germany) by using a couple of hazelnuts for the breading. We also served it with a macadamia rosemary cream instead of the remoulade that usually goes with this. And since I suck at breading and frying, we baked the celery root. That way the breading had a chance to stay where it was and not end up in a pan or deep fryer, leaving me with a naked vegetable.
Macadamia Rosemary Cream:
100 g (3/4 cup) roasted and salted macadamia nuts
1 clove garlic
1 teaspoon fresh rosemary, minced
120 ml (1/2 cup) water
1 teaspoon lime or lemon juice
2 green kalamata olives
salt and pepper to taste
Place all ingerdients in a blender. Purée until smooth.
Celery Root Schnitzel (serves 2):
500 g (1 lb 2 oz) celery root, cut into 1.2 cm ( 0.5 inch) thick pieces and peeled.
80 g (2/3 cup) bread crumbs
50 g (2/3 cup) ground hazelnuts
1 clove garlic, minced
1/2 teaspoon fresh rosemary, minced
1/2 teaspoon salt
80 ml (1/3 cup) water
1 tablespoon cornstarch
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper and brush with oil.
Steam the celery root slices for about 7 minutes. They should be soft but not mushy.
Mix all the breading ingredients and place in a soup plate. In a second soup plate, combine water and starch. Stir until the starch is dissolved.
Dip the celery slices in the water mixture and coat with breading. Place on the baking sheet and spray with oil.
Bake for 20 minutes, carefully top with macardamia cream.