Celeriac Schnitzel with Lemon and Parsley Potatoes
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Ingredients
- 1 celeriac
- 40 g plain flour
- 2 eggs
- 90 g breadcrumbs
- 500 g new potatoes
- 1 lemon
- 10 g fresh parsley
- 4 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 465 kcal
- Protein
- 13.1 g
- Carbohydrate
- 58.2 g
- of which sugars
- 6.9 g
- Fat
- 18.6 g
- of which saturates
- 2.6 g
- Fibre
- 8.1 g
- Salt
- 1.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel the celeriac and slice into eight 1cm-thick rounds. Simmer in boiling water for 4 minutes until just tender, then drain and pat dry.
- 2
Coat each celeriac slice in flour, then beaten egg, then breadcrumbs.
- 3
Boil the new potatoes for 15 minutes until tender, then drain.
- 4
Fry the celeriac schnitzels in the vegetable oil for 3-4 minutes each side until deep golden and crisp all the way through.
- 5
Toss the potatoes with the chopped parsley and a squeeze of lemon, then serve with the celeriac schnitzels and lemon wedges.
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