The Unicorn Hotel's celeriac schnitty

Name: The Unicorn Hotel's celeriac schnitty
Yield: 4
Ingredients: Plain flour, to coat; 300g panko breadcrumbs; 1/4 cup finely chopped flat-leaf parsley; Finely grated zest of 1 lemon; 2 eggs; 1 cup (250ml) milk; 2 celeriac, peeled, sliced into 2cm-thick rounds; Clarified butter or sunflower oil, to deep-fry; 2 onions, halved; 2 large carrots, halved lengthwise; 2.5L vegetable stock; 5 garlic cloves, bruised; 1/2 bunch thyme; 2 tomatoes, cut into wedges; 12 dried shiitake mushrooms; 1 sheet dried kelp; 60g coconut oil; 1/3 cup (50g) plain flour; 600ml beef braising stock (recipe above); Mashed potato; Lemon wedges

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https://healthimprovements.info/recipes/unicorn-hotels-celeriac-schnitty/enaiqfot — The Unicorn Hotel's celeriac schnitty

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by Jake Smyth

Jul 26, 2019

Hearty and wholesome.

Plain flour, to coat
300g panko breadcrumbs
1/4 cup finely chopped flat-leaf parsley
Finely grated zest of 1 lemon
2 eggs
1 cup (250ml) milk
2 celeriac, peeled, sliced into 2cm-thick rounds
Clarified butter or sunflower oil, to deep-fry

Braising stock

2 onions, halved
2 large carrots, halved lengthwise
2.5L vegetable stock
5 garlic cloves, bruised
1/2 bunch thyme
2 tomatoes, cut into wedges
12 dried shiitake mushrooms
1 sheet dried kelp

Gravy

60g coconut oil
1/3 cup (50g) plain flour
600ml beef braising stock (recipe above)

To serve

Mashed potato
Lemon wedges

Method

1.

For the braising stock, heat a large chargrill pan to high heat. Grill onion and carrot, turning, for 6-8 minutes or until charred all over. Transfer onion and carrot to a large saucepan and place over high heat. Add all remaining ingredients, except celeriac rounds, and bring to a simmer. Simmer for 30 minutes, then add celeriac rounds, pushing them down to ensure they are submerged. Simmer gently for 10-12 minutes or until rounds are just tender. Remove from heat and stand until cooled completely (the celeriac will finish cooking in this time). Remove celeriac using a slotted spoon, drain on paper towel and pat dry. Strain stock through a fine sieve, into a jug, discarding solids. Reserve 600ml stock for the gravy and transfer remaining stock to an airtight container (this stock can be frozen for use at a later date).
2.

For the gravy, heat the coconut oil in a small non-stick saucepan over medium heat. Add flour and cook, stirring continuously, for 5-6 minutes or until brown. Gradually whisk in reserved braising stock, bring to a simmer and cook, whisking continuously, for 6-8 minutes or until thickened. Season to taste. Cover and keep warm, stirring occasionally, until ready to use.
3.

Season the flour, then spread over a large plate. Place breadcrumbs in a large bowl with chopped parsley and lemon zest. Season and combine. Beat eggs and milk together in a second bowl. Working with 1 celeriac slice at a time, lightly coat in flour, then in milk mixture, and finally in breadcrumb mixture. Repeat with remaining celeriac. Place on a tray and chill for 15 minutes.
4.

Half fill a large saucepan with clarified butter and heat to 180°C (a cube of bread will turn golden in 90 seconds when the oil is hot enough). In batches, fry the celeriac for 4-5 minutes or until golden. Remove using a heatproof slotted spoon and drain on paper towel. Keep warm until ready to serve. Repeat with remaining celeriac. Season to taste.
5.

Serve celeriac with mashed potato, lemon wedges and gravy.