Vegan sauce hollandaise with asparagus & celery root schnitzel
It's asparagus season! We are very happy about the comeback of green and white asparagus and present you one of the classic dishes of this season: white asparagus with schnitzel and sauce hollandaise.
We already introduced to you vegan soy cutlets and kohlrabi schnitzel, and show you now a third option made of celery root. Fortunately, celery grows here in Germany, so you can buy it from a local farm! Besides that, it's cheap, fertile and easy to prepare. Just add a big portion of our [vegan sauce hollandaise] (https://www.zuckerjagdwurst.com/en/recipes/vegan-sauce-hollandaise), and enjoy the meal!
Vegan Sauce Hollandaise
Ingredients
- 4 tbsp (2 oz) vegan butter
- 2 tbsp wheat flour (type 405)
- 100 ml (0.5 cup) vegetable stock
- 100 ml (0.5 cup) vegan cooking cream
- 1 tbsp vegan white wine
- 1 tsp mustard
- 1 tsp lemon juice
- salt
- white pepper
Instructions
Melt 2 tbsp of vegan butter in a saucepan and stir in the wheat flour thoroughly to prevent any lumps from forming.
Add the vegetable stock, stirring constantly. Bring to a brief, gentle boil, then reduce the heat and let cool slightly. Add the vegan cream, white wine, the remaining 2 tbsp of vegan butter, mustard, and lemon juice. Season with salt and white pepper to taste.
Tip: If your sauce hollandaise splits, it was likely overheated. Further up in the text, we've shared a few tricks for getting the sauce back together in no time.
- If desired, let the sauce hollandaise thicken a little longer until the desired consistency is reached. Season to taste once more and serve immediately.
Vegan sauce hollandaise with asparagus & celery root schnitzel
Ingredients
- 1 kg (35 oz) potatoes (hard-boiling)
- 1 kg (35 oz) white asparagus
- 1 tbsp plant-based butter
- 1 tbsp white sugar
- 1 tsp fresh lemon juice
- 10 g (0.35 oz) fresh parsley
- 2 portions of vegan sauce hollandaise (recipe on the blog)
Celery root schnitzel
- 1 large celery root
- 3 tbsp mustard
- salt & pepper
- grated nutmeg
- paprika powder
- 150 g (5.3 oz) breadcrumbs
- 150 ml (0.6 cups) plant-based milk
- 100 g (0.75 cups) flour
- plant-based oil (eg rapeseed oil, sunflower oil)
Instructions
Potatoes, asparagus & sauce hollandaise
- Add unpeeled potatoes to a pot, season with salt and let simmer for approx. 10-15 minutes or until fork tender (depending on size). Drain off the water and keep the potatoes warm in the pot (peel potatoes, if desired).
- Bring water to boil in a large casserole. Add 1 tbsp sugar, 1 tbsp plant-based butter, and 1 tsp fresh lemon juice.
- Peel the asparagus and break of the ends. Add to the casserole and cook for about 1 minute. Then reduce the heat and let simmer for 10-15 minutes until the asparagus is tender. Leep covered warm.
- Prepare twice the amount of our sauce hollandaise (for 4 servings). Check the recipe on our blog.
Celery root schnitzel
- Bring a pot or pan of salted water to a boil.
- Peel the celery root and cut into about 1 cm thick slices. We got about 10 slices from one celery root.
- Add celery slices to the pot and let simmer for about 5 minutes. In the end, they should be soft but not break into pieces. Drain the celery slices on a cloth and allow to cool down.
- Rub each celery slice (from both sides) with mustard and season well with salt, pepper, paprika powder and nutmeg.
- Use three deep plates or bowls and fill with each flour, plant-based milk, and breadcrumbs. Start by flouring the celery slices from both sides, which will help the coating stick. Dredge in plant-based milk, then cover with breadcrumbs.
- Heat a lot of vegetable oil in a deep frying pan - it should be approx. 0.4 in / 1 cm high. Fry celery schnitzel from both sides until golden brown, then carefully remove from the fat and drain on paper towels
- Serve celery schnitzel with potatoes, white asparagus, and sauce hollandaise and garnish with fresh parsley.
