Barbara Damrosch
Four Season Farm * Harborside, Maine

Celeriac Cutlets

  • Celeriac
  • Egg beaten
  • Bread crumbs
  • Butter
  • Parsley chopped fine
  • Lemon

    A German vegetarian friend gave us this old family recipe: Peel one celery root per person, cut them in half and parboil until not-quite-tender. Slice them into pieces a half inch thick, dip them in a beaten egg and roll in breadcrumbs until thoroughly coated. Fry on both sides in lots of butter until crisp. Serve hot, sprinkled with parsley and a few squeezes of lemon.

  • Four Season Farm

    Recipe Seeds: Celeriac