Pan Fried Breaded Celery Root Recipes

Steps:

• Preheat the oven to 225 degrees F (99 degrees C). Line a large baking sheet with aluminum foil and place in the oven to preheat.
• Place celeriac in a bowl; drizzle olive oil over and season with salt and black pepper. Toss fries to coat evenly.
• Remove baking sheet from the hot oven. Transfer fries to the baking sheet in a single layer with some space between them.
• Bake in the preheated oven for 20 minutes.
• While fries bake, combine tomato paste, tomato sauce, apple cider vinegar, harissa, brown rice syrup, coriander, garlic powder, onion powder, and sea salt in a small bowl. Stir to combine until smooth. Add water, 1/4 teaspoon at a time until desired consistency. Set ketchup aside.
• Remove fries from oven and increase oven temperature to 450 degrees F (230 degrees C). Flip fries and return baking sheet to the hot oven. Bake until crispy, about 15 minutes more.
• Serve celery root fries with harissa ketchup.

Steps:

• Put celery root in a bowl. Pour in water and lime juice. Mix and let sit for 20 minutes.
• Preheat the air fryer to 400 degrees F (200 degrees C).
• Make the mayo sauce. Mix together vegan mayonnaise, mustard, and horseradish powder. Keep covered in the refrigerator until needed.
• Drain the celery root sticks, dry, and place back into a bowl. Drizzle oil over the fries and season with salt and pepper. Toss to coat evenly.
• Add celery root to the air fryer basket. Cook, checking for doneness halfway through, about 10 minutes. Shake the basket and continue cooking until fries are crisp and browned, about 8 minutes more.
• Serve fries immediately with vegan mayo on the side.

Steps:

• Preheat oven to 400°F. Arrange eggplant, celery root and potato separately in single layer on 3 nonstick baking sheets. Brush both sides of vegetables with oil. Sprinkle with salt and pepper. Working in batches, bake until vegetables are tender, and celery root and potato are pale golden, about 6 minutes for eggplant, 10 minutes for celery root, and 14 minutes for potato. Transfer vegetables to separate small bowls. Cool completely.
• Char red bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers. Quarter peppers lengthwise.
• Place 12x12-inch foil sheet on work surface. Arrange half of potato slices over foil, forming 9x9-inch square. Arrange half of celery root slices over potato slices. Arrange half of eggplant slices over celery root slices. Arrange basil leaves over eggplant. Repeat layering with goat cheese, mozzarella. and red peppers. Press firmly to compress layers. Repeat layering with remaining eggplant, celery root, then potato slices.
• Using foil as aid, carefully roll up terrine as for jelly roll. Wrap terrine in additional foil. (Can be prepared 1 day ahead. Refrigerate.)
• Freeze terrine until firm on edges but not frozen through, about 2 hours. Slice terrine into eight 1-inch-thick slices (do not remove foil). Transfer slices to baking sheet and freeze 10 minutes.
• Lightly coat cut sides of terrine slices with flour. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add slices and cook until vegetables are heated through and cheese begins to melt, about 2 minutes per side. Remove foil from slices. Arrange slices on plates and serve.

Steps:

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

Steps:

• Cut the celery sticks into 4cm lengths, then finely shred these vertically.
• Slice the chilli thinly.
• Heat the oil in a fry pan, and add the celery, chilli and sugar.
• Stir-fry over a moderate heat for 1 minute, then add the soy sauce and continue stir frying for a further minute or two and until all the liquid has evaporated.
• To keep the celery crisp, evaporate the liquid quickly.