John Myers
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Celery Schnitzel with Crème Fraîche Mushrooms and Mashed Celery and Potatoes
The perfect celery schnitzel with crème fraîche mushrooms and mashed celery and potatoes recipe with a picture and simple step-by-step instructions.
Celery schnitzel:
- 1 Celery bulb approx. 900 g
- 1 tsp Salt
- 4 tbsp Flour
- 4 tbsp Breadcrumbs
- 1 Egg
- 4 tbsp Oil
- 3 Strong pinches of coarse sea salt from the mill
- 3 Strong pinches of colored pepper from the mill
Crème fraiche mushrooms:
- 200 g Mushrooms
- 4 tbsp Creme fraiche Cheese
- 1 Strong pinch of coarse sea salt from the mill
- 1 Strong pinch of colored pepper from the mill
Celery and potato mash:
- 300 g Potatoes
- 300 g Celery
- 100 g Celery herb TK (from our own garden)
- 1 tsp Salt
- 1 tbsp Butter
- 2 tbsp Creme fraiche Cheese
- 1 Strong pinches of coarse sea salt from the mill
- 1 Strong pinches of colorful pepper from the mill
To garnish:
- Basil leaves remaining breaded egg
Celery schnitzel:
- Clean the celery, cut two schnitzels (approx. 2 cm thick and approx. 150 g heavy) out of the middle, cook in salted water (1 teaspoon) for approx. 10 minutes, remove, dry on kitchen paper, bread (flour, whisked egg and breadcrumbs ) and fry in a pan with oil (4 tbsp) on both sides until golden-brown. Season with coarse sea salt from the mill (1 big pinch each) and colored pepper from the mill (1 big pinch each). Fry the rest of the breadcrumbs, salt (1 big pinch), pepper (1 big pinch), divide and keep warm in the oven (50 ° C) with the celery schnitzel.
Crème fraiche mushrooms:
- Clean / brush the mushrooms, quarter them, fry the celery roast briefly in the pan, season with salt (1 big pinch of coarse sea salt from the mill) and pepper (1 big pinch of colored pepper from the mill), add crème fraiche (4 tbsp) and everything Briefly stir-fry and keep warm.
Celery and potato mash:
- Dice the rest of the celery bulb (300 g). Peel, wash and dice the potatoes. Put everything (celery cubes, potato cubes and celery cabbage) in a saucepan with salted water (1 teaspoon) cook / simmer for about 25 minutes, drain, butter (1 tbsp), crème fraîche (2 tbsp), salt (1 big pinch of sea salt from the mill ) and colored pepper (1 big pinch from the mill) and work through vigorously with the potato masher.
Serve:
- Serve celery schnitzel with crème fraîche mushrooms and mashed celery and potatoes, garnished with basil and breaded eggs.
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