Vegetarian Celery Schnitzel

Ingredients

• 1 head of celery root
• Salt
• 1 frisée lettuce
• 2 organic oranges
• 4 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 tsp maple syrup
• Pepper
• 2 Eggs
• 60 g spelt whole‑grain flour
• 100 g whole‑grain breadcrumbs
• 70 g mixed finely chopped nuts (e.g., walnuts, hazelnuts)
• 3 tbsp Rapeseed oil
• A handful of watercress

Instructions

1. 1.

   Peel the celery root and cut it into 8–12 slices about ½ cm thick; halve if necessary. Boil the slices in salted water for 5 minutes, then drain, rinse with cold water, and let them dry.

2. 2.

   Wash the frisée lettuce, spin dry, and tear into smaller pieces if needed. Using a knife, peel the oranges so that only the white rind is removed. Slice the fruit segments from the flesh with a wedge‑shaped cut, catching the juice; cut the fillets into pieces. Whisk together orange juice, olive oil, vinegar, and maple syrup to make a dressing; season with salt and pepper. Toss the frisée and orange pieces in a bowl with the dressing.

3. 3.

   Beat the eggs in one bowl. Put the flour in another. In a third bowl mix the breadcrumbs with nuts. Season the celery slices with salt and pepper, dredge them in flour, dip in egg, then coat with the breadcrumb mixture; press lightly to adhere. Heat 1 Tbsp rapeseed oil in a pan over medium heat and fry the schnitzels in batches for 3–4 minutes per side until golden brown (keep warm if necessary). Drain on paper towels. Plate the vegetarian celery schnitzels with the salad and garnish with watercress.