Celeriac schnitzel with potato wedges

Total time: 1hr
Preparation Time: 35m

For 4 people


Nadja - LouMalou

Nutritional Information

Contains 669 Kcal, 15g Protein, 66g Carbohydrates, 36g Fat


  • Potatoes
  • 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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  • Potatoes

    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.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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