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🍽️ Celery Schnitzel with Asparagus and Hollandaise Sauce

760 kcal · 30 min · 4 servings

Ingredients

• small potatoes, mainly firm 1 kg
• salt pinch
• sugar pinch
• margarine, vegan 8 tbsp
• celeriac 1 pc
• white asparagus 1 kg
• wheat flour, Type 405 3 tbsp
• dry white wine 100 ml
• soy drink 500 ml
• bay leaves, dried 1 pc
• turmeric, ground 0.25 tsp
• pepper, black ground pinch
• breadcrumbs 100 g
• oil 6 tbsp
• chives, fresh 10 g
• lemons 1 pc

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the potatoes in a pot.
3. 3. Cover them just with salted water.
4. 4. Bring the water to a boil.
5. 5. Cover the pot.
6. 6. Simmer the potatoes on medium heat for about 15 minutes until tender.
7. 7. Pour about 3 liters of water into a clean pot.
8. 8. Season the water generously with salt and sugar.
9. 9. Add 1 tablespoon of margarine.
10. 10. Bring the water to a boil with the lid on.
11. 11. Peel the celery.
12. 12. Cut the celery into even slices about 1 cm thick.
13. 13. Blanch the celery slices in the boiling water for about 5 minutes. (Blanchieren means to briefly cook in boiling water).
14. 14. Remove the celery slices.
15. 15. Let them drain.
16. 16. Peel the asparagus.
17. 17. Trim off the woody ends.
18. 18. Add the asparagus to the seasoned water.
19. 19. Bring the water back to a boil.
20. 20. Cook the asparagus on low heat for about 12 to 15 minutes until tender.
21. 21. Melt 4 tablespoons of margarine in a pot over medium heat.
22. 22. Dust the margarine with flour.
23. 23. Sauté the mixture for about 2 minutes.
24. 24. Deglaze the mixture gradually with white wine.
25. 25. Stir vigorously while doing so.
26. 26. Top up the sauce with 300 ml of soy drink.
27. 27. Stir the sauce until smooth.
28. 28. Add a bay leaf and turmeric.
29. 29. Simmer the sauce on medium heat for about 5 minutes.
30. 30. Cook until the sauce is slightly thickened.
31. 31. Pour the potatoes into a colander.
32. 32. Let the potatoes drain briefly.
33. 33. Wipe out the pot.
34. 34. Melt 3 tablespoons of margarine in the pot over medium heat.
35. 35. Add the potatoes.
36. 36. Season the potatoes with salt.
37. 37. Fry the potatoes on low heat for about 5 minutes until golden brown.
38. 38. Stir occasionally while doing so.
39. 39. Pour 200 ml of soy drink into a deep plate.
40. 40. Whisk the soy drink with flour, salt, and pepper.
41. 41. Place breadcrumbs in another deep plate.
42. 42. Coat the celery schnitzels first in the flour mixture.
43. 43. Then coat the celery schnitzels in the breadcrumbs.
44. 44. Heat oil in a frying pan over medium heat.
45. 45. Fry the celery schnitzels on each side for about 2 to 3 minutes until golden brown.
46. 46. Wash the chives.
47. 47. Shake the chives dry.
48. 48. Chop the chives coarsely.
49. 49. Halve the lemon.
50. 50. Squeeze the juice from the lemon.
51. 51. Season the vegan hollandaise sauce with salt, pepper, and lemon juice.
52. 52. Remove the asparagus from the water using a slotted spoon.
53. 53. Let the asparagus drain.
54. 54. Season the asparagus lightly with salt.
55. 55. Plate the celery schnitzels.
56. 56. Add the asparagus.
57. 57. Add the potatoes.
58. 58. Add the hollandaise sauce.
59. 59. Sprinkle the dish with the chopped chives.
60. 60. Serve the dish.

Nutrition per serving

• kcal: 760
• Protein: 19 g · Fett/Fat: 42 g · Carbs: 78 g