Celeriac is used more often than celery stalks in Polish cooking.
I first wrote about celeriac in July 2016 Seler – Celeriac – Celery and have written other posts after that.
Celeriac is become more and more popular in the shops in England nowadays.
I came across this recipes recently and it reminded me of à la Polonaise.
- 1 celeriac
- 1 egg
- Dried breadcrumbs – Bułka tarta
- Salt & ground black pepper
- Sunflower oil – for frying
- Peel the outer part of the celeriac away.
- Steam the celeriac till it is soft throughout (20 – 30 minutes).
- Allow to cool.
- With a clean tea towel mop the celeriac till it is dry.
- Cut it into “sticks”.
- Sprinkle them with salt & pepper.
- Beat the egg and put it into a shallow dish.
- Dip the sticks in the beaten egg mixture.
- Put the dried breadcrumbs into a shallow dish.
- Dip the sticks into the dried breadcrumbs making sure all the sides are covered.
- Shallow fry the coated sticks in hot sunflower oil – turning them over.
- Place onto kitchen roll to remove any excess oil.
- Keep them warm in an oven whilst you fry other batches.
Here served with a beetroot salad.
Goes well with roast chicken or pork.