Celeriac schnitzel
Give celeriac the spotlight it deserves with this crispy, golden schnitzel. Beneath the crunchy, cheesy crust lies a tender centre, bringing out the vegetable’s naturally nutty and earthy flavour. Do you love experimenting in the kitchen, or do you just want to try something new? This recipe for celeriac schnitzel delivers texture, taste, and pure comfort.
Ingredients
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Celeriac (approximately 1 kg)
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1 |
|---|---|
|
Egg
|
1 |
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Grated cheddar and Maasdam cheese
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150 g |
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Panko breadcrumbs
|
100 g |
|
Parsley, chopped
|
100 g |
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Coarse salt
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1 tsp |
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Rapeseed oil
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2 tbsp |
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Butter
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25 g |
Select the best celeriac
Look for a firm, heavy celeriac with smooth skin and no blemishes. A fresh one should feel solid all over when squeezed. Avoid any that feel soft or hollow. Deep grooves and cracks can trap dirt and cause the inside to dry out, while soft spots often mean it is past its prime.
Prepare the celeriac
Peel away the tough outer skin to uncover the centre. Slice the celeriac into even pieces for consistent cooking. Boil the slices in salted water for about 15 minutes until they can be easily pierced with a fork. Once boiled, transfer them to a bowl of cold water to cool down and make handling easier. This step makes the celeriac both tender and milder.
FAQ: Questions about celeriac schnitzel
If you need a little extra guidance while cooking the celeriac schnitzel, these answers to some of the most common questions will help make the process easier.
What is celeriac schnitzel?
Celeriac schnitzel is a twist on the classic schnitzel, swapping meat for celeriac slices. The vegetable is coated in a crispy breadcrumb mixture with cheddar and Maasdam cheese, then fried until golden. While traditional schnitzel, popular in Austria and Germany, has a plain breadcrumb coating, this version brings a richer, more savoury taste with its cheesy crust.
How should I store celeriac schnitzel?
Keep leftover celeriac schnitzel in an airtight container in the fridge for up to 3 days. For longer storage, freeze it in a sealed container or freezer bag for up to 3 months. Reheat in the oven or a pan until warm throughout when you are ready for round two. If cooking from frozen, skip thawing and cook it straight away.
How do I make sure celeriac schnitzel is tender and crispy?
Boiling the celeriac slices before breading helps soften them, giving a tender texture inside. If skipping this step, slice the celeriac thinly so it has enough time to cook thoroughly in the oven. For a crisp coating, use the wet hand, dry hand method. Keep one hand for dipping in the egg and the other for the breadcrumb mixture to prevent clumps and keep the coating even. Press the breadcrumbs firmly onto the slices so they stick well. Fry in a mix of butter and oil over medium heat until golden, then finish in the oven for an even crunch. Avoid overcrowding the pan, as too much steam can make the coating soggy instead of crisp.
Nutritional values
Nutritional value, per
848 Kcal
| Fibre | 33.9 gram fibers |
| Protein | 24.7 gram |
| Carbohydrates | 101.2 gram |
| Fat | 38.1 gram |
Try our simple recipe for celeriac schnitzel
Simple and packed with character, celeriac takes on a whole new personality in this schnitzel. Once cooked, it turns irresistibly soft on the inside, almost buttery, while its natural sweetness deepens and a robust, roasted flavour emerges. Mild at first, then unexpectedly rich, this celeriac schnitzel recipe proves you should never underestimate celeriac.
Crispy cheesy crust with fresh parsley
A golden, crackling crust wraps around the soft celeriac, making each bite a crunchy, cheesy delight. Cheddar steps in with its bold, tangy kick, while Maasdam melts into a silky layer with a mellow sweetness and a hint of nuttiness.
The two cheeses work like a dream, turning toasty and rich as they cook. Then there is the parsley, sneaking in with a fresh, peppery twist that cuts through the cheese and keeps things fresh and lively.
Delicious sides to match your celeriac schnitzel
A schnitzel this good needs sides that taste just as well. Serve it with baked oven potatoes, butter-sautéed savoy cabbage, and a cool crème fraiche dip for a plate that hits every note. The potatoes have a crisp shell that gives way to soft, fluffy centres, and the cabbage introduces a subtle sweetness. Then there is the crème fraiche dip, smooth and zesty, swooping in to keep things fresh.
Want to shake things up? A cucumber salad with vinegar and dill adds a sharp tang and delicate grassy-like aroma. Mashed potatoes turn up the comfort, while roasted carrots or garlicky green beans lean into deeper, caramelised flavours. However you plate it, the schnitzel never has to stand alone.
If you are all about giving vegetables the spotlight, do not stop at this recipe. You need to take a look at our golden carrot fritters, hearty lentil burgers, or herby smashed potatoes.
A creative take on traditional schnitzel
Schnitzel has been a favourite for generations, known for its golden crust and crisp crunch. While the traditional schnitzel is made with thinly pounded meat, our take swaps it for celeriac, and not just for the fun of it. Unlike carrots or beetroots that stay too firm or potatoes that turn too soft, celeriac lands right in the sweet spot.
Our version keeps everything that makes schnitzel great but introduces a new way to enjoy it. The mild, slightly sweet flavour of celeriac blends right in, letting the crispy cheese-filled crust do the talking. A fresh spin on a classic that proves there are many delicious ways to enjoy a schnitzel.
Give the recipe a personal twist
If you want to give your celeriac schnitzel more attitude, the right seasonings can take it up a notch. Spice it up before breading or sneak extra flavours into the crust. Want a smoky edge? Smoked paprika brings that deep, warm intensity. Garlic powder dials up the savoury punch, while cayenne pepper kicks in with a slow-building heat.
Dried thyme leans more herbal and peppery, while oregano steps in with a bold, slightly citrusy zing that cuts right through the cheese. The mustard powder adds a sharp, tangy depth and a faint warmth that balances the coating.
For extra crunch, stir finely chopped hazelnuts or walnuts into the breadcrumbs. Hazelnuts keep things light and toasty with a hint of sweetness, while walnuts go deeper, with an earthy bite and a subtle bitterness that plays off the crispy crust.
