I love garden tours and over the past fortnight I have done two. One was to our local school who have the Stephanie Alexander Kitchen Garden program. The other was to Kate’s who also lives in our valley. Kate is known for her tomatoes along with her vegetable garden. When Kate and her husband moved to the valley many years ago they became farmers and grew small crops like zucchini’s and corn. They established a home, created a family and now live in my dream home which is surrounded by trees. After learning a thing or two about growing food here in our valley we were given a couple of celeriac’s.
Roy loves celery and I knew he would love celeriac. I decided to do something really different with it like crumbing the celeriac and roasting it until super crunchy yet soft on the inside. Thrown on top of some leafy greens along with some home grown tomatoes it made a great salad for lunch. I made a simple mustard dressing to go over. The salad was really filling and we all agreed only one slice of bread was necessary.
Have you ever had crumbed celeriac? I think it would make fabulous chips with a mustard aioli. mmmmm
- 1 celeriac
- plain flour
- 2 eggs, beaten
- 2 cups bread crumbs
- 1 tsp paprika
- 1 clove garlic
- 1 handful of parsley, chopped fine
- salt and pepper
- olive oil
- leafy greens
- cherry tomatoes
- ¼ cup lemon juice
- 3 tbsp olive oil
- 1 tsp dijon mustard
- 1 tsp seeded mustard
- Preheat your oven to 220'c and line a baking dish with baking paper.
- Cut the celeriac into 1-2cm squares and cover with water and a squeeze of lemon juice.
- Prepare the breadcrumbs by placing them into a bowl along with paprika, minced garlic, parsley and a few good grinds of salt and pepper.
- Make a production line with a plate of flour, egg mixture and bread crumbs. Followed by the baking tray.
- Working in small batches dry the celeriac and coat in flour then the egg mixture. Lastly coat the cubes in breadcrumbs and place on the baking tray. Repeat this step until all the celeriac has been used.
- Drizzle with olive oil and bake for 30 minutes or until golden and the centers are soft.
- Assemble the crumbed celeriac onto some leafy greens and chopped tomatoes.
- To make the DRESSING: place the olive oil, lemon juice and mustard into a small bowl and using a fork mix to combine. Pour over the salad and serve with a slice a bread.