Recipe by Local Roots recipe contributor, Chef Casey Corn @casey_corn
I love anything with pasta (is anyone really surprised at this point?) and celeriac is a favorite in my household. Usually known by its more familiar name of celery root, but not very often seen in the US, celeriac is prevalent throughout the UK, where my husband is from. From remoulades to soups, and pubs to fine dining, celeriac can be found pretty much everywhere. To help make it a bit more accessible, I've combined this great veggie with a New York classic, the chicken or eggplant parm. Perfect for a Meatless Monday, or just any night of the week, this Celeriac Parm is a great way to try this new ingredient.
2 lb celeriac
2 ea large eggs
1 c all purpose flour
1½ c italian breadcrumbs
2 Tbs dried oregano
1 Tbs + 1 tsp kosher salt
½ tsp ground white pepper
1 Tbs extra virgin olive oil
2 c tomato sauce
1 c grated mozzarella
½ c grated parmesan
2 c grapeseed or vegetable oil
1. Preheat oven to 425F. Trim and peel the celeriac, then cut into ½ inch disks. Line a baking sheet with parchment paper. Place celeriac on the baking sheet and toss with olive oil and the teaspoon of salt. Place in the oven for 25 minutes, until golden on the edges and fork tender, but not too soft. Remove baking sheet from oven and let the celeriac cool just enough to handle.
2. Set up a dredging station for the celeriac. On a plate, mix flour with the tablespoon of salt and the pepper. Beat eggs in a baking dish. On another plate, mix breadcrumbs with oregano. Set up a clean baking sheet with a wire rack set inside.
3. When celeriac is cooled, bread each disk. Coat in the seasoned flour, and tap off the excess. Place in the eggs, then into the breadcrumbs, making sure they’re evenly covered. Place on the rack as you bread them.
4. In a deep-sided skillet, heat the vegetable oil over medium high heat. Test heat by dropping in a pinch of breadcrumbs; when they start to fry, the oil is ready. Carefully drop in the celeriac, frying a few at a time without crowding the pan. Fry about 2-3 minutes, until golden, then gently flip and cook until golden on both sides, another 2 minutes. Remove from pan back onto the wire rack, and repeat with the rest of the celeriac.
5. Turn oven on to broil. Spoon tomato sauce over the celeriac, then sprinkle each with mozzarella and parmesan. Place under the broiler until cheese is bubbling and golden.
6. Serve with spaghetti, and extra tomato sauce.
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