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Celeriac schnitzels with caper butter & greens

Celeriac schnitzels with caper butter & greens

Golden-crumbed celeriac steaks under lemon-caper butter with winter greens.

Total time
40 min
Serves
2
Difficulty
Medium
Protein / serving
15g

Ingredients

Servings 2

Method

  1. Step 1

    Parboil the celeriac steaks 6 minutes; dry well.

  2. Step 2

    Dredge in flour, egg, then the hazelnut panko.

  3. Step 3

    Fry in the oil 4 minutes a side until deep gold; keep warm.

  4. Step 4

    Foam the butter with capers, lemon and parsley.

  5. Step 5

    Plate schnitzels, greens, potatoes; caper butter over.

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Nutrition per serving

Approximate values per serving
Calories520 kcal
Protein15g
Carbohydrates52g
– of which sugars6g
Fibre10g
Fat29g
– of which saturates10g
– of which omega-30.4g
Calcium160mg
Iron3.4mg
Salt1.2g
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