Celeriac Schnitzel with Salsa Verde by @boroughchef

45 min

3 servings

🥬

1

Celeriac

🌿

Thyme

🌿

30 g

Parsley leaves

🧄

1 clove

Garlic

🌼

1 tbsp

Dijon mustard

🍇

1 tbsp

White wine vinegar

🫒

1 tbsp

Capers

🥕

Cavolo nero

🥚

1

Egg

🥛

Milk

🌾

2 tbsp

Flour

🥖

70 g

Breadcrumbs

🍋

Lemon wedges

🫒

Olive oil

🧂

Salt

⚫

Pepper

  1. Heat

    Heat the oven to 190°C fan.

  2. Place
    • Celeriac
    • Thyme
    • Olive oil

    Place the celeriac on a baking tray with the thyme, olive oil, salt and pepper.

  3. Bake
    • Celeriac

    Bake for 20-25 minutes until tender to the point of a knife.

  4. Cool
    • Celeriac

    Remove from the oven and allow to cool slightly.

  5. Place
    • Parsley leaves
    • Garlic
    • Dijon mustard

    Meanwhile, place the parsley, garlic, mustard, vinegar and capers in a blender with 2 tbsp olive oil.

  6. Blitz
    • Salt

    Blitz smooth and season to taste.

  7. Boil
    • Cavolo nero

    Bring a pan of water to a rolling boil, cook the cavolo nero for 2-3 minutes, then drain.

  8. Dress
    • Cavolo nero
    • Olive oil
    • Salt

    Dress the cavolo nero with a little olive oil, salt and pepper.

  9. Beat
    • Egg
    • Milk

    In a small bowl, beat together the egg and milk.

  10. Place
    • Flour
    • Breadcrumbs

    Place the flour on a plate and the breadcrumbs on another plate.

  11. Dip
    • Celeriac
    • Flour
    • Egg

    Dip the celeriac in the flour, then the egg mixture, followed by the breadcrumbs to coat on all sides.

  12. Place
    • Olive oil

    Place a wide pan over medium heat and add a generous glug of oil.

  13. Heat
    • Celeriac
    • Olive oil

    Allow the oil to heat up for a couple of minutes, then add the celeriac schnitzels carefully to the pan.

  14. Cook
    • Celeriac

    When coloured on the underside, turn and continue cooking until golden all over.

  15. Season
    • Celeriac
    • Salt

    Remove from the pan and season with salt.

  16. Spoon
    • Celeriac
    • Cavolo nero
    • Lemon wedges

    Spoon the salsa verde onto serving plates, top with the cavolo nero, schnitzel and squeeze over a lemon wedge to serve.

Celeriac Schnitzel with Salsa Verde by @boroughchef

45 min

3 servings

🥬

1

Celeriac

🌿

Thyme

🌿

30 g

Parsley leaves

🧄

1 clove

Garlic

🌼

1 tbsp

Dijon mustard

🍇

1 tbsp

White wine vinegar

🫒

1 tbsp

Capers

🥕

Cavolo nero

🥚

1

Egg

🥛

Milk

🌾

2 tbsp

Flour

🥖

70 g

Breadcrumbs

🍋

Lemon wedges

🫒

Olive oil

🧂

Salt

⚫

Pepper

Preparation Steps

  1. Step 1/16

    Heat the oven to 190°C fan.

  2. Step 2/16

    Place the celeriac on a baking tray with the thyme, olive oil, salt and pepper.

    🥬Celeriac
    🌿Thyme
    🫒Olive oil
    🧂Salt
    ⚫Pepper
    🍳Baking tray

  3. Step 3/16

    Bake for 20-25 minutes until tender to the point of a knife.

    🥬Celeriac
    🍳Baking tray

  4. Step 4/16

    Remove from the oven and allow to cool slightly.

    🥬Celeriac

  5. Step 5/16

    Meanwhile, place the parsley, garlic, mustard, vinegar and capers in a blender with 2 tbsp olive oil.

    🌿Parsley leaves
    🧄Garlic
    🌼Dijon mustard
    🍇White wine vinegar
    🫒Capers
    🫒Olive oil

  6. Step 6/16

    Blitz smooth and season to taste.

    🧂Salt
    ⚫Pepper

  7. Step 7/16

    Bring a pan of water to a rolling boil, cook the cavolo nero for 2-3 minutes, then drain.

    🥕Cavolo nero
    🍳Pan

  8. Step 8/16

    Dress the cavolo nero with a little olive oil, salt and pepper.

    🥕Cavolo nero
    🫒Olive oil
    🧂Salt
    ⚫Pepper
    🥣Bowl

  9. Step 9/16

    In a small bowl, beat together the egg and milk.

    🥚Egg
    🥛Milk
    🥣Bowl

  10. Step 10/16

    Place the flour on a plate and the breadcrumbs on another plate.

    🌾Flour
    🥖Breadcrumbs
    🍽️Plate

  11. Step 11/16

    Dip the celeriac in the flour, then the egg mixture, followed by the breadcrumbs to coat on all sides.

    🥬Celeriac
    🌾Flour
    🥚Egg
    🥛Milk
    🥖Breadcrumbs
    🍽️Plate

  12. Step 12/16

    Place a wide pan over medium heat and add a generous glug of oil.

    🫒Olive oil
    🍳Pan

  13. Step 13/16

    Allow the oil to heat up for a couple of minutes, then add the celeriac schnitzels carefully to the pan.

    🥬Celeriac
    🫒Olive oil
    🍳Pan

  14. Step 14/16

    When coloured on the underside, turn and continue cooking until golden all over.

    🥬Celeriac
    🍳Pan

  15. Step 15/16

    Remove from the pan and season with salt.

    🥬Celeriac
    🧂Salt
    🍳Pan

  16. Step 16/16

    Spoon the salsa verde onto serving plates, top with the cavolo nero, schnitzel and squeeze over a lemon wedge to serve.

    🥬Celeriac
    🥕Cavolo nero
    🍋Lemon wedges
    🥄Spoon
    🍽️Plate

Composition

Ingredients

Types

Vegetables, Herbs, Condiments, Eggs, Dairy, Grains, Fruits, Oils, Spices

Ingredients

Celeriac, Thyme, Parsley leaves, Garlic, Dijon mustard, White wine vinegar, Capers, Cavolo nero, Egg, Milk, Flour, Breadcrumbs, Lemon wedges, Olive oil, Salt, Pepper

Notes

Celeriac (peeled, with 3 x 1cm thick rounds cut from the middle), Thyme (a few sprigs), Parsley leaves (washed), Cavolo nero (torn from the stalk), Lemon wedges (to serve), Olive oil (for roasting, for the salsa verde (2 tbsp) and for frying), Salt (to taste), Pepper (to taste)

Allergens

Celery, Mustard, Sulphites, Eggs, Milk, Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free, soy-free, Sugar-Free

Calories

380 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 38g, Fat: 20g, Fiber: 7g, Sugars: 5g

Nutritional Information

Minerals

Sodium: 520mg, Potassium: 480mg, Calcium: 110mg, Iron: 2.5mg

Vitamins

Vitamin C: 35mg, Vitamin K: 180µg, Vitamin A: 250µg, Folate: 60µg

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

Baking tray, Knife, Bowl, Plate, Pan, Spoon

Appliances

Oven, Blender, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Autumn, Everyday

Origin

Source

Platform

instagram

Original Creator

@boroughchef

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Crispy, Tender, Crunchy

Flavors

Earthy, Savory, Zesty, Herby, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

leftovers : 2 days (Store in an airtight container,Reheat in a hot oven or pan to re-crisp the breading before serving,Keep salsa verde separate if possible)