Pan-fried breaded celeriac
Thin celeriac slices, parboiled then fried in a breadcrumb coating.
Active time35 min
Cooking25 min
Total1 hResting : 5 min
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Ingredients
- 1 celeriac
- 25 g unsalted butter
- 1 egg
- 4 tbsp olive oil
- 1 pinch of salt — optional
- 80 g breadcrumbs
Preparation
Peel and wash the celeriac. Cut into slices about 5 mm thick.
1 celeriac- knife
- chopping board
- peeler
Parboil in water for about 10 minutes, until easily pierced with a knife. Drain, cool slightly and dry thoroughly.
- saucepan
- colander
- knife
- clean tea towel
Beat the egg in a shallow dish and measure out the amount needed. Add salt if desired. Put the breadcrumbs in another bowl. Dip the slices in egg, then coat with breadcrumbs, pressing gently to adhere.
1 egg1 pinch of salt — optional80 g breadcrumbs- shallow bowls
- whisk
Heat the oil and butter over medium heat. Fry the slices on both sides in uncrowded batches, without burning the butter, until the celeriac is tender and the coating crisp. Drain on kitchen paper and serve immediately.
25 g unsalted butter4 tbsp olive oil- frying pan
- spatula
- kitchen paper
Allergens
- Celery
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration