Who’s up for some healthy schnitzel? 😍 How about a kohlrabi variation? 🥰 A classic by now and really easy to make. And since you can actually get kohlrabi and potatoes all year round, you can also prepare the dish well in winter. Celery is also perfect instead of kohlrabi, but I don’t like celery that much, so the kohlrabi version tastes much better to me.
Kohlrabi is also a very good source of minerals and vitamins, it can easily keep up with the iron content of spinach, for example, and provides more vitamin C than lemons and oranges. And did you know that this vegetable is so German that it is also called “kohlrabi” in other countries? You’ll find more inforamtion below.
Happy cooking! ♥
Kohlrabi Schnitzel with Mashed Potatoes (vegan)
ingredients
For the schnitzel:
- 1 kohlrabi
- 1 tbsp lemon juice
For the breading:
- 200 ml soy milk +100 g soy flour (as a replacement for eggs)
- 50 g spelt flour
- 100 g bread crumbs (made out of spelt)
- salt & pepper
- 5 tbsp olive or rapeseed oil
For the mashed potatoes:
- 400 g potatoes cooked in their skin (floury cooking)
- 125 ml plant drink
- 10 g plant margarine
- salt,nutmeg, dried parsley, green leaves from the kohlrabi
instructions
- For the puree, boil the potatoes (with cooking tray) for about 30 minutes in boilings alted water until they are done.
- In the meantime, prepare the schnitzel. Peel the kohlrabi and cut it into slicesabout 5 mm thick. (Save up the leaves for the mashed potatoes!)
- Fill a pot with water (so that the kohlrabi slices are covered), add lemon juice and salt and boil it.
- Cook the kohlrabi slices in boiling salted water for 5-7 minutes until soft but still firm to bite. Rinse with cold water.
- For the breading of the schnitzel, put the soy milk with soy flour, spelt flour and breadcrumbs into 3 deep plates.
- Season the kohlrabi slices on both sides with salt and pepper, then pull them side by side first in the flour, then in the soya flour mixture and finally through the breadcrumbs, pressing the breadcrumbs well.
- Heat the oil in a large coated frying pan, place the kohlrabi steaks in it and fry them, turn them over and fry them slowly for about 4-5 minutes while turning the heatback, turning the vegetable schnitzel again.
- Take the schnitzel out of the pan and place them briefly on a layer of kitchen paper to drain the fat.
- When the potatoes are cooked, peel them and press them hot through a potato press (if you don’t have a potato press, you can also mash the potatoes with a masher).
- Stir in the plant drink and margarine little by little.
- Cut the leaves of the kohlrabi and season togehter with salt, nutmeg and dried parsley.
- Serve the kohlrabi schnitzel with mashed potatoes on a plate and enjoy them warm.
This recipe is
References:
- Course Book Healthy Nutrition by Ingeborg Münzing-Ruef
- https://www.zentrum-der-gesundheit.de/artikel/gemuese/kohlrabi