Celeriac cutlets

For 4-8 people (portions depending on the size of celeriac)

1 celeriac

2 tablespoons chickpea flour

2 tablespoons of breadcrumbs

1 tablespoon dried herbes de Provence

1/2 teaspoon salt

olive oil for frying

The celeriac cutlet is a classic preparation of vegan kitchen and there are several variations, in particular as regards the breading, for which you can use the kind of flour depending on personal taste and what you want to accomplish.

We have opted for a tasty and crunchy breading using:
1) chickpea flour for flavor,
2) bread crumbs for crunch,
3) herbes de Provence for the bouquet of perfumes.

Also, instead of blanch the celery in boiling salted water as is done routinely, we preferred it steaming, to preserve to the maximum its extraordinary taste and also vitamins and minerals it contains.

Here is Vegan3000's recipe for breaded celeriac cutlets.

Peel the celeriac washing it well and cutting away the outside.

Cut into slices of about 5-8 mm thick, then steam for about 15-20 minutes: these slices will become your cutlets.

Prepare the batter by mixing two tablespoons of chickpea flour, two tablespoons of bread crumbs, a tablespoon of dried herbes de Provence and half a teaspoon of salt.

Lightly moisten the celery cutlets with a little water, bread them and fry in hot oil until golden on both sides.

Serve with a salad or with a side of other vegetables of your choice.

Our advice
Try these delicious vegetable cutlets with a few drops of lemon!
Yummm!!!

Alternatively, for the breading you can prepare a batter with flour, herbs of Provence and salt mixed with a little water, and only then switch the celeriac cutlets in breadcrumbs before frying them in a skillet.

The end result is quite similar but more traditional, although it expects an extra step.

For the everyday cooking we favour easier and faster recipes, with a few selected ingredients! :-)