1 pound celery root, peel and cut into 1/2 thick slices2/3 cup bread crumbs2/3 cup ground hazelnuts1 clove garlic, minced1/2 tsp minced rosemary1/2 tsp salt1/3 cup water
1 Tbsp cornstartch
Preheat oven to 400°F. Line a baking sheet with parchment paper and brush with oil. Steam the celery root slices for about 7 minutes. They should be soft but not mushy.
In a soup plate, combine water and starch. Stir until the starch is dissolved. In a second soup plate, mix all the breading ingredients.
Dip the celery slices in the water mixture and coat with breading. Place on the baking sheet and spray with oil. Bake for 20 minutes, carefully flipping the schnitzel after 10 minutes.
Adapted from Seitan Is My Motor
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This recipe was most recently featured in
Boston Organics Newsletter No. 07 of 2014.