Breaded Celeriac

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.

Ingredients

• 1 celeriac
• 1 egg
• Dried breadcrumbs – Bułka tarta
• Salt & ground black pepper
• Sunflower oil – for frying

Method

• 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.