Celeriac cutlets
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Ingredients
- 1 med.-large celeriac
- 3/4 cup flour
- 3/4 cup dried bread crumbs
- water with lemon juice
- oil for frying
- salt and pepper to taste
Celeriac (also known as ‘celery root’) is really a forgotten vegetable, which is a pity. It has all the wonderful flavor of celery, without the stinginess. You can cut it in half and use part of it for a soup, and bread and fry the other half. It keeps for quite a long time (3-4 weeks) in a cool place.
- Slicing the celeriac thinly is the most difficult part. Use a good strong bread-knife to make the slices 1/8-1/4 inch thick. Slice away the outer skin and place in a bowl of water with lemon juice so that the slices do not discolor. From one rather large celeriac you can get about 12 slices.
- Have 3 shallow bowls or soup plates ready to do the breading process. One bowl will have dry flour. (about 1/4 cup) The 2nd bowl will have four mixed with some water to make a thin batter. The 3rd bowl will have the bread crumbs mixed with a bit of salt and pepper.
- First dredge both sides of each slice into plain dry flour.
- Then lay each side in the flour batter and then lastly lay the slice in the bread crumbs.
- Prepare a frying pan with oil.
- When the oil is hot, lay a few of the slices in the pan and fry on each side until golden brown.
- I then, keep the slices hot in the oven, while I fry up the rest of the celeriac.
- After a couple of “rounds” of frying, the left over crumbs in the frying pan will become dark brown. Using a paper towel, clean out the frying pan, and renew with fresh oil, otherwise, the rest of the celeriac slices will become dark brown and not so tasty.
Notes: We usually enjoy the celeriac cutlets with a splash lemon juice, and sometimes sambal ulek. The also make a really nice burger, with tomato, lettuce and a nice fresh basil sauce or a soy tartar sauce. Optionally you can use mixed nuts that have been finely ground to make the crust also.
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I have to learn english too!... :) do you know? if it serves you, I use this translator: http://freetranslation.paralink.com/ it is not very good, but it helps ¿a celeriac is this, the white? http://eldelantalverde.wordpress.com/2007/01/22/ensalada-de-nabo-y-patatas/