Baked celeriac cutlets. Celeriac is a little-known and peculiar vegetable. It’s a cross between a turnip and celery, with a delicate and subtle flavor. It lends itself to many culinary preparations. It has a rounded shape and can vary in size, even reaching up to a kilogram. Today I first blanched it in water, then breaded and baked it, but an air fryer works just as well. These came out as crunchy and unique vegetarian cutlets, perfect for a light and delicate main course. Celeriac has diuretic properties, it is low in calories, about 23 Kcal per 100 grams, mostly made of water and contains a lot of fiber. If you’ve seen this particular vegetable at the market or supermarket and are curious to try it, this is definitely the recipe for you. Let’s head to the kitchen and prepare some delicious Baked Celeriac together
AND DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Economic
- Portions: 4 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
- Energy 171.54 (Kcal)
- Carbohydrates 29.45 (g) of which sugars 2.40 (g)
- Proteins 6.14 (g)
- Fat 4.06 (g) of which saturated 1.45 (g)of which unsaturated 1.28 (g)
- Fibers 4.55 (g)
- Sodium 301.76 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Celeriac Cutlet Ingredients
- 1 celeriac (about 1.3 lbs)
- 1 cup cup flour
- 0.85 cup cup water
- 1 cup cup breadcrumbs
- 1/3 cup cup grated parmesan
- 1 bunch parsley
- as needed extra virgin olive oil
- as needed salt
How to Make Celeriac Cutlets
For this recipe, you can use one large celeriac or 2 smaller ones. Wash the celeriac to remove dirt. You can then peel it with a knife or potato peeler. Cut it into slices about 1/4 inch thick.
Dip the celeriac slices in salted boiling water and let them cook for about 10 minutes. Test the doneness by piercing them with a fork. Drain and let them cool. Prepare the batter: pour the flour into a bowl and gradually add the water while stirring with a whisk to avoid lumps. You should get a smooth batter.
In a bowl, mix the breadcrumbs with the grated parmesan and chopped parsley. Dip the celeriac slices first in the batter, making sure it sticks well on all sides, and then in the breadcrumbs. Place the breaded slices on a baking sheet lined with parchment paper.
Drizzle some olive oil on top and let them bake in a preheated oven at 375°F in static mode for 16-18 minutes. You can also cook them in an air fryer at 375°F for 15 minutes.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
I chose not to use eggs, but you can replace the batter with 2 beaten eggs
Don’t miss the recipe for Zucchini and Potato Cutlets
