The Earthlings are talented & cosmopolitan bunch - outwith their phenomenal knowledge of fruit, veg & food in general, we have experts on everything from Scandinavian poetry to particle physics - which means that we get a fantastic range of recipes from our staff. This simple take on a German classic, which makes brilliant use of the unusual texture & flavour of celeriac to really make it the star of the show, was suggested by Esther Kuck (Bonus Talent - Trained Florist) one of the shopfloor Earthlings.
Ingredients
1 good sized celeriac
100g breadcrumbs
2 medium eggs (beaten)
Salt & Pepper
Method
Peel the celeriac and cut into ½ inch slices, then season each slice with salt and freshly ground black pepper, dip into beaten egg and ideally you own home made bread crumbs (the organic boxed ones we sell are good if you are feeling lazy).
Fry on both sides in butter and olive oil until golden brown. This leaves the schnitzel with a bit of crunch.
Serve with sauce hollandaise and buttered potatoes with lots of fresh flat parsley. You can also throw a handful of chopped capers through your sauce for really tart accompaniment.
No comments:
Post a Comment