Celeriac Schnitzel with Pepper Jelly

Ingredients

• 500 g sour apples
• 0.5 untreated lemon
• 900 g sugar
• 0.13 l apple cider vinegar
• 75 g red chili peppers (seedless, finely chopped)
• 75 g green chili peppers (seedless, finely chopped)
• 50 g diced onion
• 4 young celeriac heads (≈250 g each)
• 1 lemon
• 1 tbsp flour
• 1 egg
• 160 g peeled sesame seeds
• 80 g Butter
• 2 tbsp oil

Instructions

1. 1.

   For the pepper jelly wash and quarter the apples. Bring to a boil with 1/4 l water, lemon zest, and 1/3 of the sugar. Reduce heat and simmer covered for about 45 minutes. Pour into a cloth-lined sieve, let the juice drain while keeping the apple pieces intact so the jelly stays clear. In a pot bring vinegar, chili, and onion cubes to a boil; dissolve remaining sugar by stirring. Add the apple juice, briefly boil, reduce heat and simmer uncovered for 5‑10 minutes. Test setting: drop a teaspoon onto a plate; when it gels, remove from heat. Fill jars with jelly, seal, and rotate during cooling so chili pieces don’t settle.

2. 2.

   Wash, peel, and slice celeriac into 1‑1.5 cm thick rounds. Squeeze lemon juice. Bring salted water to a boil with the lemon juice; add celeriac slices and cook for 8‑10 minutes. Remove, drain, and cool on kitchen towels. Dredge each slice in flour, then egg, then sesame seeds. In a large pan heat butter and oil; fry coated slices over medium heat about 3 minutes per side until golden brown. Plate with pepper jelly and serve immediately.