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Austrian Celery Root Schnitzel

August 21, 2022Faraway Courtney

Prep time: 15 minutes

Cook time: 45 minutes

Serves: 2

Someone once told me that what is meant for me will come for me. Next thing I know, this schnitzel showed up over and over again in my dreams and here we are. I think that’s how ideas work. They come for you like little messenger fairies from the sky, and you can grab them or you can let them float on by. More often than not, we let them float on by… but if they are truly meant for us then they will come again and again until you have no choice but to grab them. Places, ideas, people… they all come for us.

Celery Root Schnitzel

A classic Austrian Schnitzel is a tenderized piece of meat breaded and fried. If we are talking Austrian Weiner Schnitzel then it MUST be made with veal (there’s literal laws about this, people). For my vegan version, I have taken one of my favorite root veggies and turned it into schnitzel. Celery Root! I am so unbelievably proud of how this one turned out. It is all the things a schnitzel should be- tender, flavorful, crispy. Before frying the celery root- I tenderize it by baking thin slices. I can’t wait for you to see how brilliantly this schnitzel slices.

Rahmsauce

I would never give you a schnitzel recipe without a sauce to go with it. I am the actual Sauce Queen. There are a few different sauce options to go with a traditional schnitzel that I listed below, however, my favorite has to be the Rahmsauce. Rahmsauce essentially starts as a roux and ends up like a brown gravy. It’s smooth and classic.

  • Rahmsauce – German Cream Sauce
  • Jäger Sauce – Mushroom Gravy
  • Zigeuner Sauce (Gypsy Sauce) – Peppers and Tomato Sauce
  • Ketchup (don’t come for me… I said what I said)

When something pops up in your head over and over again, I think that is a strong message that we should be going after that thing. There’s this intuition guiding us down our paths… so whether it may be making a certain dish that we haven’t been able to forget about or going into that soup shop to ask out that guy who is always catching your eye… just trust. Sometimes the dish fails. It wasn’t what you thought it was. It was just better in your head. But sometimes the dish is amazing and ends up on your blog at 2am… because you couldn’t stop thinking about it.

The universe is for me and so is everything else.

Adriene Mishler
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Vegan Schnitzel

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Total time: 1 hour
  • Serves: 2

Tender, flavorful, and crispy celery root schnitzel. Marinated and baked until tender. Then battered, breaded, and fried until golden. Served with the cream sauce- rahmsauce.

Ingredients

  • 1 celery root, peeled and sliced 1/2 thick (about 6 pieces)
  • 1/2 cup all purpose four
  • 1/2 cup "just egg" , vegan egg substitute (see tip below for additional method)
  • 1-1.5 cups panko breadcrumbs
  • salt, to taste
  • oil, to fry
  • fresh parsley, chopped, to top

Rahmsauce (German Cream Sauce)

  • 2 tbsp plant butter
  • 2 tbsp all purpose flour
  • 1/2-1 cup veggie broth
  • ground peppercorn, to taste
  • salt, to taste
  • 2 tbsp plant sour cream

Method

Vegan Schnitzel

  • 1)

    Preheat oven to 350°F. Peel and slice celery root into ½ inch rounds. Lightly coat with neutral oil, salt, and pepper. Bake for 20 minutes until just tender, then cool.

  • 2)

    Heat oil in a skillet about 1 inch deep at 350°F.

  • 3)

    Set up three bowls for dredging- flour, Just Egg, and panko. Coat each celery root slice in flour, dip in Just Egg, and press into panko.

  • 4)

    Fry each schnitzel in oil at for 3-4 minutes per side until golden and crisp. Drain and season lightly with salt.

    Tip: If you don’t want to use Just Egg, feel free to whisk a water and flour batter to dip cutlets in.

Rahmsauce (German Cream Sauce)

  • 1)

    Melt butter completely over medium heat.  Add flour and whisk quickly until no clumps and mixture has become a roux.

  • 2)

    Start adding broth while whisking continuously.  The cream sauce will start to thicken.  Season with ground peppercorns and salt. Stir in plant sour cream.

  • 3)

    Adjust the amount of broth used depending on how thick of a sauce you want.

    Serve:  Pour rahmsauce over schnitzels and top with freshly chopped parsley.

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