Celery Root Schnitzel with Remoulade
(2 servings)
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Peel 500 grams of potatoes an put them in a pot with salt water and bring it to a boil. Cook them for 30 minutes. Peel and slice half a celery root into finger thick slices. Put them for four minutes into the potato water. Let them simmer for five minutes. |
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Prepare one plate with four tablespoons of flour, one plate with two eggs mixed and one plate with two handfuls of breadcrumbs (two dried bread slices grounded coarsely). Dredge the celery slices in the flour, cover with the egg mixture and coat them with the breadcrumbs. Roast the Celery Root Schnitzels in a hot pan with two tablespoons of oil for four minutes. |
Remoulade
| Mix one cup of sour creme, the egg yolk of two hard-boiled eggs, one teaspoon of mustard and one teaspoon of salt and pepper. |  |
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Fold in the dices egg whites of two hard-boiled eggs, two diced pickles and one tablespoon of dill. |