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Recipe of the month: january

January is dedicated to plant-based nutrition every year. The vegan month, also known as Veganuary, aims to motivate people and companies around the world to try out plant-based food and get excited about purely vegan options.

In the fall and winter, celeriac is in season. With a high amount of fiber, rich in B vitamins, potassium, calcium and iron, celeriac is one of the underrated health bombs. And not only that, it also has a wonderfully hearty taste. When it comes to preparation, anything is possible – frying, boiling, grilling or pickling. Celery greens can also be used as an alternative to fresh parsley in soups or stews.

To celebrate veganuary and celeriac in style, this month we are serving a regional, simple and vegan winter dish:

Crispy and delicious celeriac schnitzel with a hearty and spicy mashed potato

Have fun cooking it up!

Vegan celeriac schnitzel with spicy mashed potatoes

Ingredients for the celeriac schnitzel

  • 1 large celeriac
  • 60 g wheat or spelt flour
  • 90 ml oat or soy milk
  • 2 tsp mustard
  • ½ tsp nutmeg, ground
  • 1 tsp paprika powder
  • salt & pepper
  • 60 g breadcrumbs
  • 2 tbsp cornflakes, crumbled
  • Neutral frying oil for deep-frying


Peel the celeriac, halve and cut into 1 cm thick slices.
For the flour mixture, mix the flour with the plant-based milk, mustard and spices.    The mixture should be well seasoned.
In a deep plate, mix the breadcrumbs with the cornflakes.
The celeriac slices are then first dipped in the flour mixture and then coated in the breadcrumb mixture.
Heat the frying oil in a deep pan (1 cm from the bottom) and fry the celeriac slices over a medium heat for approx. 5 minutes on each side. Make sure that the slices do not burn, but are evenly crispy.
At the end, remove from the pan and drain well.


Ingredients for the mashed potatoes

  • 500 g mainly firm-boiling or starchy potatoes (weight without skin)
  • 375 ml vegetable stock
  • 1 small onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 tbsp olive oil
  • 1 tsp marjoram
  • 1 pinch of nutmeg, ground
  • salt & pepper
  • 2 tbsp vinegar from pickled gherkins
  • 3 medium-sized gherkins, finely chopped


Cut the peeled potatoes into smaller pieces and cook in vegetable stock for about 20 minutes. The potatoes should be covered with vegetable stock and fall apart at the end of the cooking time.
Then fry the onion and garlic in olive oil for 2 minutes over a medium to high heat. Then add to the potatoes in the pan.
Add the marjoram, nutmeg, pepper, a pinch of salt and vinegar. Using a hand mixer, blend to a puree, which should have a saucy consistency at the end. Then season to taste and add more seasoning if necessary.
Finally, fold the finely chopped gherkins into the puree.

Tip: The celeriac schnitzel and the spicy potato puree go perfectly with a green bean or “Käferbohnen” salad with Styrian pumpkin seed oil.

Bon appétit & enjoy your meal!

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