Entrées
Celery Root Schnitzel with Mint Pea Puree
Preparation time : 45 minutes
2 oz butter
1/2 cup milk
1 onion
3 tbsp oil
2 cups frozen peas
4 stalks fresh mint
approx. 1 1/2 lbs celery root
1 cup flour
2 eggs, beaten
1/2 cup panko bread crumbs
salt and pepper
Step by step
- Warm butter and milk in a saucepan. Peel and dice the onions. Heat 1 tablespoon of oil in a saucepan and sauté onions until translucent. Add peas, mint leaves and milk to a food processor and blend until smooth. Season with salt and pepper to taste.
- Clean, peel and wash celery root. Cut into approx. 1/2 inch thick slices. Blanch celery root in boiling salt water for approx. 4 minutes. Remove from water with a slotted spoon or kitchen skimmer and drain well.
- Dredge the celery root first in flour, then in the whisked eggs and finally in the Panko. Heat 2 tablespoons of oil in a frying pan and fry the schnitzel slices until golden on both sides (4 to 5 minutes). Set fried slices on paper towels to get rid of any excess oil. Arrange schnitzel slices on plates and serve with the mint and pea puree.
