Transform humble root vegetables into golden, crispy schnitzels with this innovative vegan recipe. This dish brings together the earthy flavors of celeriac with a creamy, tangy horseradish sauce for a satisfying meat-free meal that’s both nutritious and delicious.
Ingredients
For the Schnitzels:
- 1 large celeriac (700g/1½ lbs), peeled and sliced
- 1⅔ lbs (750g) waxy potatoes
- 3 tablespoons spelt flour
- 3½ tablespoons (50ml) water
- 1 teaspoon baking powder
- 1½ cups (150g) panko breadcrumbs
- 2 tablespoons fresh chives, chopped
- 1 teaspoon salt
- Vegetable oil for frying
For the Horseradish Sauce:
- 1 tablespoon margarine
- 3½ tablespoons (50ml) apple juice
- ¾ cup (200ml) soy milk
- 1 tablespoon apple cider vinegar
- 3 tablespoons prepared horseradish
- Salt and freshly ground pepper to taste
Instructions
- Prepare the Vegetables:
- Slice celeriac into ½-inch (1cm) thick rounds
- Set aside 7 oz (200g) of smaller pieces, finely diced
- Peel and quarter potatoes
- Cook the Vegetables:
- Boil potatoes in salted water until tender
- Cook diced celeriac for 5-7 minutes until al dente
- Steam remaining celeriac slices for 4 minutes
- Drain and keep warm
- Make the Horseradish Sauce:
- Melt margarine in a pan
- Add apple juice and soy milk
- Stir in horseradish and vinegar
- Season with salt and pepper
- Simmer for 5 minutes
- Blend until smooth
- Prepare the Coating:
- Mix spelt flour, water, and baking powder
- Place breadcrumbs in a separate dish
- Season both with salt
- Coat and Fry:
- Dip celeriac slices in batter
- Coat with breadcrumbs
- Heat oil in a large pan
- Fry until golden brown (3-4 minutes per side)
Time and Nutritional Information
Preparation Time:
- Prep: 25 minutes
- Cook: 35 minutes
- Total: 60 minutes
Nutritional Information (per serving):
- Calories: 285
- Protein: 7g
- Carbohydrates: 42g
- Fat: 10g
- Fiber: 6g
- Sodium: 580mg
- Serving size: 2 schnitzels
- Servings per recipe: 4
Tips and Tricks
- Slice celeriac evenly for uniform cooking
- Pat vegetables dry before coating
- Maintain oil temperature around 350°F/175°C
- Don’t overcrowd the pan when frying
- Keep cooked schnitzels warm in low-temperature oven
Variations and Substitutions
- Use all-purpose flour instead of spelt
- Replace soy milk with oat or almond milk
- Try root vegetable variations (parsnip, turnip)
- Add different herbs to the coating
- Use gluten-free breadcrumbs if needed
Common FAQs
Q: Can I bake these instead of frying?
A: Yes, bake at 400°F/200°C for 25-30 minutes, flipping halfway.
Q: How do I store leftover schnitzels?
A: Keep refrigerated for up to 2 days, reheat in oven.
Q: Can I freeze the schnitzels?
A: Yes, freeze uncooked coated schnitzels for up to 1 month.
Q: Is this recipe gluten-free?
A: Not as written, but can be made gluten-free with alternatives.
Storage and Make-Ahead Tips
- Store coated uncooked schnitzels between wax paper
- Keep sauce refrigerated up to 3 days
- Reheat schnitzels in oven at 350°F/175°C
- Make sauce ahead and reheat gently
- Store breadcrumbs separately if prepping ahead
This plant-based schnitzel recipe offers a creative way to enjoy root vegetables while providing a satisfying, crispy texture similar to traditional schnitzels. The horseradish sauce adds a creamy, tangy complement that makes this dish perfect for both casual dinners and special occasions.