Delightful recipe for a vegetarian dish consisting of celeriac steaks, remoulade salad & parsnip fries.
Recipe for breaded celeriac steak
Delightful recipe for a vegetarian dish consisting of celery steaks, remoulade salad & parsnip fries.
We have the recipe from the book: “Vegetarian“, where the author Ditte Ingemann writes the following about the recipe:
“My sister was a vegetarian for many years, and in that context, this recipe was developed as a substitute for fish fillet. It might sound odd with a piece of breaded, fried celery, but the celery gets a mild and sweet taste, and you almost feel like you’re eating a piece of fish.”
Servings: servings
Breaded Celeriac Steak
Delightful recipe for a vegetarian dish consisting of celeriac steaks, remoulade salad & parsnip fries.
Equipment
- Kitchen Scale
- Deciliter Measure
- Vegetable Peeler
- Chef'S Knife
- Cutting Board
- Oven
- Pot
- Stove
- Frying Pan
- Whisk
Ingredients
FRIES
- 500 gram Parsnip
- 27 gram Olive Oil
- Sea Salt
- 2.3 gram Paprika
- 3.1 gram Garlic Powder
STEAKS
- 1 pcs. Celery
- 1 pcs. Egg
- 45 gram Sesame Seeds
- 35 gram Buckwheat whole
- Salt and Pepper
- Coconut Oil or butter - for frying
REMOULADE - DANISH COLD MAYONNAISE SAUCE WITH PICKLES
- 0.5 pcs. fennel
- 0.25 pcs. Cauliflower
- 1 pcs. Carrots
- 15 gram Apple Cider Vinegar
- 12 gram Coconut Sugar
- 40 gram Pickles
- 2 gram Curry
- Turmeric 1/2-1 tsp. ground
- 120 gram Mayonnaise good
- 6 gram Watercress
- Salt and Pepper
Instructions
Fries
- Peel the parsnips and cut them into long, thin fries.
- Toss them with oil and spices and spread them on a baking sheet with parchment paper.
- Bake them in the oven at 225 degrees Celsius (437 degrees Fahrenheit) (convection) for about 20-30 minutes – turn them halfway through and make sure they become crispy and golden before taking them out of the oven.
Celeriac Steaks
- Clean and peel the celeriac.
- Cut it into 4 large slices about 1 cm thick.
- Boil the slices in lightly salted water for about 3-4 minutes until they are slightly tender.
- Crack the egg into a bowl and beat it together.
- Put sesame seeds and buckwheat in a mini chopper and blend together into a fine flour.
- Pour it into a bowl with salt and pepper.
- Dip the celeriac slices in the egg and then in the flour mixture.
- Fry the slices in oil on a hot pan until they are crispy and golden, about 4-5 minutes on each side.
Remoulade
- Cut fennel, cauliflower, and carrot into small cubes.
- Give the vegetables a quick boil in a pot with 5 dl water, vinegar, and sugar.
- As soon as they are tender, pour them into a sieve and let them cool.
- Finely chop the pickles and mix them with curry, turmeric, and mayonnaise.
- Finally, stir in the cooked vegetables and season with salt and pepper and garnish with cress.
- Serve the celeriac steaks with the remoulade salad and parsnip fries.