Celery schnitzel with celery and potato mash

Ingredients for 4 servings:

• 800 g potatoes
• 1.2 kg celeriac
• 2 eggs
• 150 ml milk
• 60 g wheat flour type 405
• 100 g breadcrumbs
• 3 tbsp butter
• 100 g diced ham
• salt and pepper
• Nutmeg, freshly grated
• Olive oil for frying

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

First, peel the potatoes and cut them into small pieces. Peel the celery and cut 1/3 of it into small pieces. Cook the potatoes and celery pieces in boiling salted water for about 20 minutes. Meanwhile, prepare the celery schnitzels. To do this, cut the remaining celeriac into approximately 1.5 cm thick slices and cook them in boiling salted water for about five minutes. Then drain and let the slices cool. Prepare three plates for the breading. Put the flour in the first plate. In the second plate, break the two eggs and whisk them with salt and a little pepper. In the third plate, put the breadcrumbs. Now drain the water from the potato and celery pieces. Add the milk and butter to the pieces and mash everything with a masher. Season with salt, pepper, and nutmeg. Fry the ham cubes in a pan without fat until crispy and mix them into the mash. Finally, add oil to a pan and heat it. Coat the celery slices in flour, then in the eggs and then in the breadcrumbs and fry the schnitzels until golden brown.