The remarks this time before the recipe, the more food related remarks as usual after the recipe.
- I found parts of this recipe years ago in a German TV cooking show called ‘Kochen mit Klink’. Vincent Klink is a one star chef in his own restaurant ‘Wielandshöhe’ in Stuttgart. He has a certain, personal quite philosophical cooking style and was once editor of a book series called ‘Cotta’s Kulinarischer Almanach’. And today he’s Editor of ‘Häuptling Eigener Herd’ and still patron of his restaurant.
- the English name of this recipe would be something like
‘crumbed beet celery schnitzel, potato parsnip mash, cream mustard sauce’
don’t like the sound of that therefore the German title
- It was one of the first recipes I ever prepared for my non-wife. She told me afterwards that she was VERY doubtful during my cooking that this could be edible or good. But since that day she’s a fan !
- -one medium beet celeri
- -1 teaspoon salt
- -1 tablespoon lime juice
- -2-3 battered eggs
- -bread crumb (home-made if possible)
- Fresh ground pepper
- Olive oil and a pinch of butter for the pan
- -400g potatoes
- -400g parsnips
- -1 teaspoon salt
- -approx. 50ml milk
- -butter (quantity as you like)
- -fresh ground nutmeg
- 1 teaspoon olive oil
- 1 small shallot
- 0.2 l vegetable broth
- 0.2 l cream
- Fresh (or dried) chives cut into small rolls
- 1 tablespoon mustard (preferably Dijon)
- Fresh ground pepper
- Cut the celery in half and peel it
- When peeled, cut it into slices of about 2 cm width.
- Bring about 2 litres of water to boil in a big enough pot. When boiling add lime juice and salt. Let it boil again. Add the sliced celery.
- Let it cook for 8 to 10 minutes, counting from boiling point.
- Pour the slices in a strainer and let them cool down.
- Take one deep plate and add flour to it, battered eggs in a second and the breadcrumbs in a third plate. You could add pepper and/or a bit of cream (or milk) to the battered eggs, but it’s not really necessary.
- Turn the slices first in flour then in eggs and finally in the breadcrumbs. The slices should have a complete layer of breadcrumbs on top. If there happen to be holes in the layer, repeat with eggs and breadcrumbs.
- Place the finished slices on a plate and let them rest several minutes.
- In a pan: heat olive oil and a bit of butter to moderate heat. Put in the slices and let them bake for 2 to 3 minutes on either side, till moderately brown. Remove from the pan and keep them warm in an oven at around 70°.
- Peel potatoes and parsnips. Cut them into pieces.
- Put both in a pot, cover with water, add salt and let boil until soft.
- Drain the resting water. Put pot back on stove and let evaporate the resting humidity.
- Put potatoes and parsnips in a bowl and mash them. Or use a ricer to press them into the bowl.
- Add the fresh ground nutmeg and a bit of the slightly heated milk.
- Stir in the butter (as many as you like). Add milk if needed. Verify seasoning (salt and nutmeg).
- Stir again before serving. Should be kind of fluffy
1.Cut the shallot in tiny cubes (the tinier the better)
2.Heat a bit of oil and butter in a small pot, pour in the shallot, heat time till they become translucent.
- When translucent add in the broth and let cook.
- When the liquid has reduced a bit (one third to one quart) add in the cream, stir.
- Stir and let it cook, till the sauce gets thick.
- Add the mustard and continue to stir.
- When the sauce is at its desired thickness add in the chives, stir.
- Verify seasoning
Sprinkle a bit of lime juice on the Schnitzel before eating,
Serves normally 4
Püree: You could replace the parsnips with potatoes or carrots or sun choke. Use as many butter as you like. In a 3 start restaurant in France they make a Püree consisting of 50 % butter, I never tried more than 20%.
Sauce: If you like you could add a glass of wine or sherry before the broth. Then let it nearly completely evaporate before adding the broth. For this sauce I never add alcohol. The amount of mustard is absolutely as you like, you could even try different sorts of mustard (moutarde à l’ancienne, for example)