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Celeriac schnitzel with potato wedges
35 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 669
  • Fat about 36g
  • Carbohydrates about 66g
  • Protein about 15g
This is needed
This is needed for 4 people
  • 700 g new potatoes, cut into wedges
  • 1 tbsp olive oil
  • 1 tsp salt
Celeriac schnitzel
  • 1 celeriac (medium-sized), cut into slices approx. 2 cm thick
  • 80 g white flour
  • a little pepper
  • 0.5 tsp salt
  • 2 eggs
  • 120 g breadcrumbs
  • 1 garlic clove
  • 1 handful flat-leaf parsley, finely chopped
  • olive oil for shallow-frying
  • 1 lemons 1/2 juiced, the other half sliced
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And that's how it's done
And that's how it's done
Spread the potato wedges on an oven tray lined with baking paper. Drizzle with olive oil. Bake for approx. 25 mins in the centre of an oven preheated to 200°C. Season the potatoes with salt.
Celeriac schnitzel
Wash the sliced celeriac and pat dry. Empty the flour into a deep dish. Whisk the egg in a second deep dish, season. Place the breadcrumbs in a third deep dish, add the pressed garlic and stir in the parsley. Toss the celeriac slices first in the flour, then in the egg and finally in the breadcrumb mix. Fill a non-stick frying pan to a depth of approx. 2 cm with oil and heat. Fry the schnitzel in the oil for a few minutes on each side, until golden brown. Drain on kitchen paper and, if necessary, keep warm in the oven. Before serving, drizzle the schnitzel with a little lemon juice and garnish with lemon slices. Serve the schnitzel with the potato wedges.