Breaded Celeriac | Crispy on the outside, tender on the inside autumn main course

Thoroughly peel the celeriac, then cut it into even slices about 1–1.5 cm thick.

In a large pot, bring lightly salted water to a boil with some of the measured salt. Add the celeriac slices and cook for 6–8 minutes until par-cooked, but still holding their shape. Drain, then thoroughly pat off any excess moisture with paper towels.

Set up a classic breading station: place the all-purpose flour in a deep plate, beat the eggs with a pinch of salt and pepper in a second, and pour the breadcrumbs into a third.