Breaded celeriac
During autumn, the variety of available fresh vegetables is definitely limited. Of course, vegetables such as tomatoes, cucumbers or radish are available in stores, but these come from greenhouse cultivation or are imported, they do not taste as good as those bought in season.
When I think of autumn vegetables, I always think of pumpkins, red beets, carrots, cabbage, peppers, parsley and celeriac. I also use these vegetables most often in my kitchen from September to March.
Celeriac, and more precisely its root, is a type of vegetable that is perfect for salads, frying, cooking and baking. You can already find several recipes on this blog for dishes made by using this vegetable and now here comes one more: a simple recipe for fried breaded celeriac with sesame seeds and breadcrumbs.
Celeriac prepared this way can replace potatoes, rice, groats or any other garnish that you might usually serve as an addition to meat dishes.
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Ingredients for breaded celeriac.
- 800 g celeriac root
- 8 tablespoons of breadcrumbs
- 2 eggs
- 3/4 teaspoon of salt
- 1/6 teaspoon of black pepper
- 4 tablespoons of sesame seeds
- sunflower oil for frying
How to make breaded celeriac rings.
Wash the celeriac, put it in a pot, add water and cook it on a small heat for an hour. Once cooked, remove it from the water, cool it down, peel it and cut it into 7-8 millimetre thick slices.
Pour the breadcrumbs into a bowl, add sesame seeds to it and mix. Crack the eggs into another bowl and beat them with a fork.
Season the celeriac slices with salt and pepper.
Coat each celeriac slice first in an egg bath mixture then in breadcrumbs with sesame.
Heat up oil in a frying pan then put in the celeriac slices. Fry over a medium heat until golden brown on both sides.
Serve the celeriac as an accompaniment to dinner dishes or on their own with sauce and salad.
Good to know when making breaded celeriac.
I used a very big celeriac hence the slices I got from it were equally big 🙂 If you want to prepare more rings, use two smaller celeriac instead of one.
As usual, I used sunflower oil for frying. It has a less intense flavour and aroma than other types of oil.
Do you like celeriac? If so, try our recipe for Baked celeriac fries.
