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
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.