John Myers
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Vegetable Schnitzel
The perfect vegetable schnitzel recipe with a picture and simple step-by-step instructions.
Vegetable Schnitzel:
- 0,5 Celery bulb
- 1 Kohlrabi fresh
- Sea salt from the mill
- Pepper from the grinder
- 1 Egg
- Coconut flakes
- Breadcrumbs
- Rapeseed oil
Mashed potatoes and carrots
- 400 g Potatoes
- 400 g Carrots
- 1 tbsp Butter
- Milk
- Sea-Salt
- Freshly grated nutmeg
- Peel, wash and slice the celeriac and kohlrabi. Add to boiling salted water for 5 minutes.
- In the meantime, peel the potatoes and carrots, wash them, cut them into pieces and cook them in salted water.
- Place the pre-cooked vegetable slices on a kitchen towel and season with salt and pepper.
- Whisk the egg, turn the seasoned vegetable slices in it.
- Turn the celery slices in desiccated coconut and fry them in the hot oil until crispy.
- Bread the cabbage slices with breadcrumbs and fry them until crispy.
- Drain the cooked potato and carrot mixture, mash and refine with butter. Possibly add a little more milk. Season with sea salt and nutmeg.
- Serve the vegetable schnitzel with mashed potatoes and carrots.
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