Celeriac Schnitzels with Mint Quark and Red Lentils

Ingredients

• 2 cloves garlic
• 1 bunch spring onions
• 3 tbsp Rapeseed oil
• 120 g red lentils
• 300 ml Vegetable broth
• Salt
• Pepper
• 0.5 tsp cumin
• 2 tsp lemon juice
• 500 g small celeriac (2 small celeriacs)
• 200 g Low-fat quark
• 50 g yogurt (0.3% fat)
• 2 pickled cucumbers
• 5 g mint (1 handful)
• 60 g whole wheat flour
• 2 Eggs
• 100 g Whole wheat breadcrumbs

Instructions

1. 1.

   Peel and finely chop the garlic. Clean, wash and slice the spring onions into thin rings. Heat 1 tbsp oil in a pot. Sauté the garlic and onions for 2–3 minutes over medium heat. Add the lentils, pour in the broth, cover and simmer for about 7 minutes over low heat. Season with salt, pepper, cumin and 1 tsp lemon juice.

2. 2.

   Meanwhile peel the celeriac roots and cut them into approximately 1 cm thick slices. Boil in salted water for 5 minutes, remove, shock in cold water and pat dry.

3. 3.

   Whisk the quark with yogurt. Dice the pickled cucumbers. Wash the mint, dry, shake off excess moisture and finely chop the leaves. Mix the cucumbers and mint into the quark mixture and season with salt, remaining lemon juice and pepper.

4. 4.

   Place flour on a plate. Beat the eggs in another bowl, whisk, salt and pepper. Spread breadcrumbs on a third plate. Dredge each celeriac slice first in flour, then in egg, and finally in breadcrumbs. Heat a lightly oiled pan over medium heat and fry the slices for 3 minutes on each side until golden brown. Plate the celeriac with lentils and quark.