📍 Where this dish comes from: Baden (Rhine plain)
Discover the history of this region →
Discover the history of this region →
Celeriac — that gnarly, humble root — reveals a completely different personality when peeled thick, par-cooked until just tender, breaded generously in almond flour and Parmesan, and fried until golden-brown in butter, the vegetarian Schnitzel that meat-eaters request by name. The result is nothing short of revelatory: a crispy exterior that shatters like glass, and a creamy, nutty interior that has none of the blandness you might expect.
What You’ll Need
Servings: 4 servings
Calories: 295kcal
Ingredients
- 1 large celeriac peeled and cut into 2cm steaks
- 80 g almond flour
- 40 g Parmesan finely grated
- 2 large eggs beaten
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and black pepper
- 3 tbsp butter + 2 tbsp olive oil for frying
- Lemon wedges and fresh herbs to serve
Instructions
- Par-cook celeriac steaks in salted boiling water 8 min until just tender. Drain and cool.
- Mix almond flour, Parmesan, garlic powder, paprika, salt, and pepper on a plate.
- Dip celeriac in beaten egg, then press firmly in almond mixture.
- Heat butter and oil in a large pan over medium-high. Fry celeriac 3–4 min per side until golden.
- Serve with lemon wedges, fresh herbs, and a simple herb cream if desired.
Nutrition
Serving: 1serving | Calories: 295kcal | Protein: 12g | Fat: 23g | Fiber: 4g
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Health Benefits
- Celeriac is low in calories while providing abundant vitamin K1 and C.
- Almond flour crust adds vitamin E and magnesium.
- Parmesan provides calcium, phosphorus, and glutamates that contribute to the dish’s savory depth.