Celeriac Schnitzel

Ingredients

• 1 head of beetroot (ringed beet)
• 2 carrots
• 1 parsley root
• 2 tbsp white wine vinegar
• 4 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 1 tsp Honey
• 1 orange
• 4 tbsp yogurt (3.5% fat)
• 1 handful Arugula
• 2 tbsp almond sticks
• 1 large head of celeriac
• 0.5 lemon (juice)
• 2 tbsp spelt whole‑grain flour
• 100 g whole‑grain breadcrumbs
• 2 Eggs
• 1 Tbsp clarified butter

Instructions

1. 1.

   For the salad, clean, wash, peel and halve the ringed beet; slice or shave into thin rounds. Peel carrots and parsley root and cut lengthwise into narrow strips.

2. 2.

   To make the marination, whisk vinegar with oil, salt, pepper and honey, then fold in the vegetables. Let it rest until the celeriac schnitzel is ready to cook.

3. 3.

   Peel the orange so that all the white pith is removed. Cut fruit segments between the membranes, catching the juice. Mix the juice with yogurt. Wash, dry and tear arugula into small pieces. Roast almond sticks in a dry pan until lightly brown, then set aside to cool.

4. 4.

   Clean, wash and peel the celeriac. From the center of the head cut four large 1‑cm thick slices. Squeeze half a lemon over them. Boil the slices in salted water for 6–7 minutes at medium heat, then drain and pat dry with a kitchen towel.

5. 5.

   Spread flour and breadcrumbs on separate shallow dishes. Beat eggs in another dish, seasoning with salt and pepper. Dredge each celeriac slice first in flour, then in egg, and finally in breadcrumbs. Heat clarified butter in a pan and fry the coated schnitzel over medium heat for about 5 minutes until golden brown.

6. 6.

   Combine arugula and orange segments with the marinated vegetables, season to taste. Place the celeriac schnitzel on a plate, arrange the salad on top, sprinkle with almonds, and drizzle with the orange‑yogurt sauce before serving.