Summary

Ingredients

• 1 large celeriac (approx. 600 g - 800 g)
• 2 scoops mozzarella, reduced fat
• salt and pepper
• some nutmeg if necessary
• 2 tablespoon flour
• 1 egg (s)
• 6 tablespoon breadcrumbs
• 3 tablespoon plant cream for frying

For the vegetables:

• 1 red pepper (s)
• 2 zucchini (approx. 400 g)
• 200 g cherry tomato (s) or cocktail tomatoes
• 1 large onion (s)
• 2 cloves garlic)
• some thyme, dried
• 1 yellow pepper (s)
• 2 tablespoon plant cream for braising

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Instructions

1. Wash and clean the ingredients for the vegetables. Dice the peppers. Cut the zucchini into slices. Cut the tomatoes into eighths. Peel and finely chop the onions and garlic.
2. For the celery schnitzel, place the egg in a bowl and beat. Put the breadcrumbs in a deep plate. Peel and wash the celeriac, then cut into 8 equally thick slices (works particularly well and evenly with a bread slicer).
3. Bring 1 liter of water to the boil in a large saucepan and simmer the celery slices vigorously for 5 minutes. Then rinse in cold water and pat dry with kitchen paper.
4. Heat 2 tablespoon plant cream and let the prepared vegetables stew in it for about 10 minutes.
5. Meanwhile, salt the celery slices and season with nutmeg if necessary. Cut the mozzarella into slices and cover four of the celery slices with it. Place the remaining four celery slices on top. Dust the resulting schnitzel lightly with flour. Then pull through the beaten egg, turn in the breadcrumbs and press the breading lightly if necessary. Now heat the rest of the plant cream in a pan and fry the schnitzel on both sides for 5 minutes on both sides.
6. Season the finished vegetables with salt, pepper and dried thyme. Spread on plates and serve with the celery schnitzel.
7. Variation for all Asia fans: The celery slices can also be breaded in sesame and served, for example, on an Asian vegetable mix or sprout salad.