Many people ignore celeriac when grocery shopping. I understand. It doesn’t look as glamorous or colourful as a red pepper or the voluptuous pumpkin. I would say, don’t judge the book by its cover.

Celeriac is tasty, versatile, affordable and loaded in vitamin C. Especially when eaten raw. In this recipe I will be cooking it though. Sometimes I just crave something slightly greasy and crunchy. These celeriac schnitzels satisfy these kinds of cravings while still contributing to my daily veg intake. I don’t feel bad after eating them. It’s a win win situation.




  • 1 celeriac
  • 100gr tapioca, rice or regular flour
  • 150 gr of homemade bread crumbs or a cup of store bought (homemade crumbs are heavier because they’re a bit more moist)
  • 2 eggs
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon (smoked) paprika
  • 1 teaspoon garlic or onion powder

for the mushroom béchamel sauce:

  • 200 gr chestnut mushrooms
  • 1 onion
  • 2 cloves garlic
  • 2 tablespoons butter or ghee (olive oil works when you want it non dairy)
  • 4 tablespoons of spelt or regular flour
  • 400 ml (non dairy) milk. Don’t use almond or coconut milk though.
  • 1 teaspoon ground black pepper
  • salt to taste
  • optional: 1 teaspoon mustard


Trim the skin off the celeriac with a large sharp knife. Cut it in 1 to 2 centimetre thick pieces. Boil or steam them until they’re soft all the way through. Let cool to lukewarm.

Prepare the setup to make the crust:

1 deep plate with (spelt) flour. 1 deep plate with 2 beaten eggs and a pinch of salt. 1 deep plate with breadcrumbs mixed with dried thyme, salt, paprika, garlic powder and pepper.

Take a disc of steamed celeriac. Cover it with flour on all sides. Dip it in the eggs. Finally coat it with the bread crumbs mixture. Repeat with the rest of your discs.

Panfry the schnitzels in a skillet for 3 to 5 minutes on each side or until they’re golden brown. I add 2 tablespoons of vegetable oil to a hot skillet and fry them on medium-high heat.

To make the mushroom sauce:

Finely chop the onion and garlic and sauté in a sauce pan with two tablespoons of butter or ghee. When the onions have softened, add thinly sliced mushrooms and sauté for five more minutes. Sift in the flour and cook for another 3 to 5 minutes. Stir well. Add half of the milk and stir very well. Try to keep it lump free. When the sauce has absorbed all of the milk, add the rest. Stir well. When the sauce has reached the perfect consistency, add salt to taste and a teaspoon of black pepper. You can throw in a teaspoon of mustard or mustard powder. Done!

Bon appétit!

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