Serve the kohlrabi schnitzel with a creamy

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Vegan breading :

If you prefer a vegan option , mix plant-based milk (e.

g. oat, soy or almond milk) with an egg substitute (e.g. made from soy flour, chickpea flour or linseed). Alternatively, you can use the classic egg and cow's milk. First coat the kohlrabi slices in flour, then in the milk-egg mixture and finally in breadcrumbs. Then fry the schnitzels in hot oil until they are golden brown and crispy.

potato and parsnip belize phone data puree and a fresh herb quark or a vegan yoghurt sauce. For extra crunch, you can also mix roasted almonds or hazelnuts into the breading - a balanced and delicious dish that will delight vegans and meat lovers alike!



3. Parsnip fries – the creative alternative for your menu
Fries don't always have to be made of potatoes! Vegetable fries are an excellent option for restaurateurs who want to offer their guests variety and something special . In addition to classics such as sweet potato fries, there are also regional alternatives such as parsnips. With their slightly sweet, nutty taste and crunchy texture, they are not only a great side dish, but also a snack on their own.

How to prepare parsnip fries:

First, thoroughly brush and wash the parsnips.

Peeling is optional - the skin can be left on, depending on your preference. Cut the parsnips into even, long strips so that they cook evenly. Depending on your business and equipment, you can either fry them in the deep fryer until golden brown or prepare them in the oven. For the oven version, marinate the parsnips with olive oil, salt, pepper and a dash of lemon, place them on a baking tray and bake at around 200 °C (top/bottom heat) until crispy. Shortly before the end, you can sprinkle grated Parmesan over them and let it melt.

Toppings and sauces for the wow effect :

For the ultimate enjoyment, serve the parsnip fries with a spicy cheddar chili sauce, whose creamy spiciness harmonizes perfectly with the sweetness of the parsnips.