You can’t understand how good these baked celery root cutlets are! They are soft inside and crunchy outside, and they can be eaten with your hands because they are not greasy at all. Baking makes them light, making them even more appreciated. In my house, they literally disappeared as soon as I placed the tray on the table. They’ve already asked me to make them again. Please… you should try them too!
Other celery root recipes you might be interested in:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Boiling, Baking
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Baked Celery Root Cutlets
- 1 celery root
- 2 tablespoons flour
- 2 eggs (medium)
- breadcrumbs
- 1 bunch parsley
- lemon juice (optional)
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Peeler
- 1 Saucepan
- 1 Slotted spoon
- 1 Baking sheet
- Parchment paper
Preparation of Baked Celery Root Cutlets
With the help of a peeler, peel the celery root, removing all the hard and rough skin, then rinse it under running water.
Cut it in half, then slice each half into slices about 1/4 inch thick.
In a saucepan, bring salted water to a boil, then add the celery root slices and blanch them for three minutes.
Drain them with a slotted spoon, transfer them onto a towel or kitchen paper, and carefully pat them dry. Let them cool.
Meanwhile, crack the eggs into a bowl, add a generous pinch of salt, a liberal grind of black pepper, and beat them with a fork until the yolks and whites are combined.
Put a couple of tablespoons of flour in a second bowl and breadcrumbs in a third bowl.
Once the celery root slices have cooled, dip them first in the flour, then in the eggs, and finally in the breadcrumbs.
Arrange them on a baking sheet lined with parchment paper, lightly salt them, and drizzle with a bit of oil.
Bake the celery root cutlets in a preheated static oven at 392°F for 10 minutes. Take them out, flip them to ensure even cooking, salt the other side, and drizzle with a bit of oil before putting them back in the oven for another 10 minutes. Then switch to grill mode until they are golden brown (this will take about 5/6 minutes).
Remove the celery root cutlets from the oven and garnish with finely chopped parsley before serving. If desired, you can dress them with a bit of lemon juice. Enjoy! Paola.
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