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Celery Root Pumpernickel Schnitzel


Course Main Course
Cuisine German
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Author Lora Wiley-Lennartz

Ingredients

For the sauce:

  • 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.

For the Schnitzel

  • 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

Instructions

Make the Sauce:

  1. Place the mustard, blue cheese and sour cream in a food processor or blender.
  2. Pulse until combined.
  3. Add the sugar 1/2 teaspoons first and more if needed. Pulse again.
  4. Season with salt and freshly ground pepper. Pulse one more time.
  5. Scrape into a bowl and cover with plastic cling film and refrigerate.

Make the Schnitzel

  1. Peel the celery root and cut the celery root into 1/2 inches slices.
  2. Bring a pot of salted water to a boil. Place a layer of paper towels next to the stove.
  3. Add the celery root slices and boil for 15 minutes.
  4. Transfer the celery root from the pot to the paper towels to drain.
  5. Beat the eggs and pour into a flat plate.
  6. Spread the flour out on another flat plate.
  7. Spread the pumpernickel crumbs out onto the third plate.
  8. Salt and pepper the celery root on both sides.
  9. Heat the clarified butter in a large skillet.
  10. Dredge the celery root slices in the flour, then the beaten egg and then the breadcrumbs.
  11. Add the dredged celery root to the pan and fry on both sides until crispy.
  12. Transfer the cooked schnitzel from the pan to a platter.
  13. If there is excess grease, gently pat with a paper towel.