Breaded celeriac cutlets

An excellent alternative to the usual fried aubergines or courgettes!
This perhaps unfamiliar vegetable has a celery-like flavour and many uses. Its knobbly appearance may not be inviting, but this simple recipe is delicious!

INGREDIENTS
1 fairly large celeriac
2 eggs
15 heaped tablespoons breadcrumbs
5/6 tablespoons grated Parmigiano
5/6 tablespoons '00' flour
4/5 sage leaves
Salt
Groundnut oil for frying
I peel the celeriac, carefully removing the roots.

I slice it thinly, about half a cm thick.


I bring salted water to the boil in a pan.

I add the slices and blanch for 2 minutes.

I drain them onto kitchen paper and pat dry thoroughly.

I mix the breadcrumbs with the Parmigiano.

I finely chop the sage leaves.

I add them to the bread and cheese.

I beat the eggs with a fork on a plate without salt, otherwise the coating becomes soft. I add salt only before serving.

I put the white flour on a plate and coat the celeriac slices.

Then I coat them thoroughly in egg.

Finally, I press them into the breadcrumbs.

I prepare them all.

I pour groundnut oil into a large frying pan.

Once hot, I add the breaded celeriac slices.

When golden underneath, I turn them and cook the other side.

Once golden, I drain from the oil onto kitchen paper and only then add a little salt. Serve hot.
An excellent side dish or starter with Prosecco or Lambrusco, which I love! I find these sparkling wines fantastic with fried food.
Try this unusual vegetable: it will surprise you!