Recipe description
July 7, 2026
Celeriac schnitzel with potato salad
Crispy celeriac schnitzel with potato salad for gentle gut health.
88%
General Gut Health Match
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We found the following allergens in the recipe ingredients: celery, tree_nut, egg, sulfites
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from celeriac and potatoes.
- Includes plant diversity and polyphenol-rich vegetables.
- Balanced with plant-based protein, healthy fats, and slow carbohydrates.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Celeriac
1
cup
Potato
2
piece
Oil, olive
2
tablespoon
Salt
1
teaspoon
Black pepper
0.5
teaspoon
Flour
1
cup
Bread-crumbs
1
cup
Egg
1
piece
Fresh herbs
2
tablespoon
Instructions
1
Preheat your oven to 200°C (400°F) and prepare a baking sheet.
2
Peel and slice the celeriac into thick, schnitzel-like pieces.
3
In a bowl, season the flour with salt and black pepper.
4
Dredge each celeriac slice in flour, then dip in the beaten egg, and finally coat with breadcrumbs.
5
Drizzle olive oil over the breaded celeriac slices and place them on the baking sheet.
6
Bake in the oven for 25-30 minutes, flipping halfway through, until golden and crispy.
7
Boil the potatoes until tender. Drain and let cool before slicing them for the salad.
8
In a bowl, combine the sliced potatoes with olive oil, salt, black pepper, and chopped fresh parsley.
9
Serve the celeriac schnitzel with the potato salad on the side.
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Nutrition
520 kcal
Calories
14 g
Protein
60 g
Carbohydrates
7 g
Fiber
5 g
Sugar
24 g
Fat
5 g
Saturated fat
1.0 g
Salt
FAQ
What is celeriac schnitzel, and how is it made?
Celeriac schnitzel is a plant-based cutlet made from celeriac (celery root), breaded and lightly fried or baked until crisp.
Is this recipe vegan or vegetarian, and can it be made vegan if it uses eggs or dairy?
The base is plant-based. To keep it vegan, substitute eggs and dairy with plant-based binders like flax egg or aquafaba and use dairy-free breadcrumbs.
Can I make this gluten-free?
Yes. Use gluten-free breadcrumbs or chickpea flour as a binder, and check all other ingredients for gluten.
How should I store leftovers and how long will they keep?
Store in an airtight container in the fridge for 3–4 days. Reheat in an oven or air fryer until hot and crisp.
What are the main nutritional benefits of this dish?
It provides fiber from celeriac and potatoes, plus polyphenols and other plant compounds that support gut health.
What should I serve it with?
A light potato salad pairs well; add a simple green salad or a yogurt-herb sauce.
What common allergens should I watch for, and what substitutions are possible?
Celery/celeriac is the main ingredient; watch for eggs, dairy, mustard, or gluten in the coating. Substitute with plant-based binders, dairy-free mayo, or gluten-free breadcrumbs.
Can I freeze the schnitzel or the potato salad?
Celeriac schnitzel freezes well before frying; baked or fried leftovers may lose texture. Potato salad can change texture after freezing, so freeze components separately or prepare fresh.
How long does it take to cook?
About 30–40 minutes total, depending on thickness of the slices and the cooking method.
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