Celery Root Schnitzel with Mint Pea Puree


  • Servings: 4
  • Preparation time: 45 minutes
  • 2 oz butter
  • 1/2 cup milk
  • 1 onion
  • 3 tbsp oil
  • 2 cups frozen peas
  • 4 stalks fresh mint
  • approx. 1 1/2 lbs celery root
  • 1 cup flour
  • 2 eggs, beaten
  • 1/2 cup panko bread crumbs
  • salt and pepper

Preparation Instructions

1.Utensils: food processor, chef's knife, peeling knife (Fissler perfection), cutting board, sauce pan/stewpot (Fissler original-profi collection)

2.Warm butter and milk in a saucepan. Peel and dice the onions. Heat 1 tablespoon of oil in a saucepan and sauté onions until translucent. Add peas, mint leaves and milk to a food processor and blend until smooth. Season with salt and pepper to taste.

3.Clean, peel and wash celery root. Cut into approx. 1/2 inch thick slices. Blanch celery root in boiling salt water for approx. 4 minutes. Remove from water with a slotted spoon or kitchen skimmer and drain well.

4.Dredge the celery root first in flour, then in the whisked eggs and finally in the Panko. Heat 2 tablespoons of oil in a frying pan and fry the schnitzel slices until golden on both sides (4 to 5 minutes). Set fried slices on paper towels to get rid of any excess oil. Arrange schnitzel slices on plates and serve with the mint and pea puree.