Celeriac cutlet for a different second

Today I show you a recipe that I prepare when I am looking for a light but tasty second course: the celeriac cutlet. I know many of you may be wondering what it is, so I’ll briefly summarize it for you. Celeriac is a root vegetable that lends itself to many preparations: sticks, roasts, stew and so on. We also find it in the recipe ofCapricciosa salad, the julienne version of the Russian salad. Today I propose it in a cutlet version, with a breading without egg and without flour which makes it really suitable for everyone: vegetarians, vegans and intolerant to gluten, lactose and eggs. Its preparation is quite simple and it is also excellent for filling a sandwich. Serve it with baked potatoes to please the little ones or with a salad to degrease a little.

Ingredients for 2 people

Celeriac: 1
Chickpea flour: 2 tbsp
Water: 3 tbsp
Salt to taste
Seed oil for frying: to taste
Breadcrumbs: to taste

Preparation: 20 minutes
Cooking: 10 minutes
Total: 30 minutes
Calories: 20 kcal / 100 g

Preparation

First you need to clean the celeriac. Place it on a cutting board and roughly remove the outer rind with a serrated table knife.

Once completely clean, cut it into slices of about one centimeter.

Blanch it for 15 minutes in plenty of lightly salted water.

Prepare the batter for breading without eggs. Work the chickpea flour and water with a fork until you get a rather thick batter. Pass your celeriac slices after quickly dabbing them with a sheet of kitchen paper.

Now pass them in breadcrumbs (also gluten-free) and let them adhere well.

Then fry them in a little oil until golden. The celeriac is already cooked and does not need prolonged cooking. You can also bake it in the oven: 180 ° C for 20 minutes, turning halfway through cooking. But remember to spray the surface with a little oil.