Pan-Fried Breaded Celery Root recipe

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Ingredients

2 celeriac (celery roots), peeled and sliced 1/3- inch thick
2 eggs
1 pinch seasoned salt, to taste
4 tablespoons dry bread crumbs
2 tablespoons vegetable oil

Nutrition Info

286.3 calories
carbohydrate: 41.8 g
cholesterol: 81.8 mg
fat: 10.6 g
fiber: 7.5 g
protein: 9.7 g
saturatedFat: 2.1 g
servingSize: -
sodium: 536.9 mg
sugar: 7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook celery root slices until lightly softened, 5 to 7 minutes. Pat dry with paper towels.

  2. Beat eggs and seasoned salt in a shallow bowl. Pour bread crumbs into a second bowl. Dredge celery root slices in egg, then dip in bread crumbs.

  3. Heat oil in a skillet over medium heat and pan-fry celery slices on both sides until browned, about 5 minutes.

Recipe Yield

4 servings

Recipe Note

I often just pan-fry celery root cause it's much faster than just boiling it, though for the sake of time I parboil it for a few minutes. I often make it as a vegetarian main and serve it with different salads.

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