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🍽️ Crispy Celery Schnitzels with Colorful Root Vegetable Salad

390 kcal · 30 min · 4 servings

Ingredients

• 1 beet (cherry beet)
• 2 carrots
• 1 parsley root
• 2 tbsp white wine vinegar
• 4 tbsp olive oil
• salt
• pepper (from the mill)
• 1 tsp honey
• 1 orange
• 4 tbsp yogurt (3.5 % fat)
• 1 handful arugula
• 2 tbsp almond slivers
• 1 large celeriac
• 0.5 lemon (juice)
• 2 tbsp spelt whole wheat flour
• 100 g whole wheat breadcrumbs
• 2 eggs
• 1 tbsp ghee

Instructions

1. 1. Thoroughly wash the beetroots.
2. 2. Peel the beetroots and cut them in half.
3. 3. Slice the beetroot halves into thin slices or use a grater.
4. 4. Peel the carrots and the parsley root.
5. 5. Cut the carrots and parsley root lengthwise into thin strips.
6. 6. Whisk together vinegar, oil, salt, pepper, and honey in a bowl.
7. 7. Add the prepared root vegetables to the marinade.
8. 8. Let the vegetables marinate while you prepare the schnitzels.
9. 9. Peel the orange as thinly as possible to remove the white pith.
10. 10. Carefully cut out the fruit segments between the membranes.
11. 11. Catch the dripping orange juice in a small bowl.
12. 12. Whisk the collected juice with the yogurt.
13. 13. Wash the arugula and shake it dry.
14. 14. Tear the arugula leaves into bite-sized pieces.
15. 15. Toast the almonds in a dry pan until light brown.
16. 16. Remove the almonds from the pan and let them cool.
17. 17. Wash the celery and peel it thoroughly.
18. 18. Cut four large slices about one centimeter thick from the celery root.
19. 19. Squeeze half of the lemon.
20. 20. Bring salted water to a boil.
21. 21. Add the lemon juice and celery slices to the boiling water.
22. 22. Cook the slices over medium heat for six to seven minutes.
23. 23. Drain the water.
24. 24. Pat the celery slices dry with a kitchen towel.
25. 25. Spread the flour on a deep plate.
26. 26. Spread the breadcrumbs on a second deep plate.
27. 27. Whisk the eggs in a third bowl.
28. 28. Season the eggs with salt and pepper.
29. 29. Coat the celery slices first in the flour.
30. 30. Dip the floured slices into the egg mixture next.
31. 31. Press the slices firmly into the breadcrumbs last.
32. 32. Heat ghee in a frying pan.
33. 33. Fry the breaded schnitzels over medium heat for about five minutes until golden brown.
34. 34. Add the arugula and orange slices to the marinated vegetables.
35. 35. Finally, season the salad with salt and pepper to taste.
36. 36. Place the finished celery schnitzels on the plates.
37. 37. Arrange the salad nicely on top of the schnitzels.
38. 38. Sprinkle the cooled almonds over the top.
39. 39. Drizzle the dish with the orange-yogurt sauce.
40. 40. Serve the dish immediately while warm.

Nutrition per serving

• kcal: 390
• Protein: 13 g · Fett/Fat: 22 g · Carbs: 33 g