Celeriac Schnitzel with Paprika Sauce

Ingredients

• 1 Shallot
• 1 Garlic clove
• 2 red bell peppers
• 600 g large celeriac (1 large celeriac)
• 1 tbsp Olive Oil
• 150 ml Vegetable broth
• 30 g Parmesan cheese (1 piece)
• 50 g breadcrumbs
• 60 g flour (3 tbsp)
• 2 Eggs
• 1 Organic lemon
• 40 g sour cream (2 tbsp)
• Salt
• Cayenne pepper
• black pepper
• 2 tbsp Rapeseed oil

Instructions

1. 1.

   Peel and finely chop the shallot and garlic. Wash and clean the bell peppers.

2. 2.

   Peel the celeriac, slice into 1 cm thick rounds, blanch in salted water for 1–2 minutes, then drain and rinse with cold water. Pat dry and season with salt and pepper.

3. 3.

   Heat olive oil in a pan. Sauté the shallot, garlic, and bell peppers over medium heat for 3 minutes. Deglaze with broth and simmer for about 10 minutes.

4. 4.

   Meanwhile grate the cheese and place it with the breadcrumbs on one plate. Put the flour on another plate. Beat the eggs in a deep bowl.

5. 5.

   Coat each celeriac slice first in flour, then dip in beaten eggs, and finally roll in the breadcrumb mixture. Wash the lemon and cut into 8 wedges.

6. 6.

   Blend the paprika mixture until smooth, strain through a sieve, and stir in the sour cream. Season with salt and cayenne pepper to taste.

7. 7.

   Heat rapeseed oil in a pan. Fry each celeriac slice for 2–3 minutes per side until golden brown. Serve with the sauce and lemon wedges.