Old Viennese Minced Meat-Stuffed Celeriac Schnitzels

Finely chop the onion and garlic cloves. Sauté in a small pan with a teaspoon of clarified butter until translucent and allow to cool briefly. Finely chop the parsley.

Place the mixed minced meat in a bowl. Fold in the sautéed onions and garlic, chopped parsley, dried/fresh marjoram, mustard, as well as salt and freshly ground pepper, and knead everything into a homogeneous mixture.

Peel the celeriac and cut into slices about 5 to 7 mm thick. Pair up matching slices of equal size (or carefully cut a pocket horizontally into thick slices). Blanch the celeriac slices in boiling salted water for about 4 to 5 minutes, lift out with a slotted spoon, and pat thoroughly dry on paper towels.