Breaded celeriac with garlic dip
(0)
45 min
Under an hour
Kifli Kukták
A rántott zeller a magyar konyha egyik legízletesebb húsmentes klasszikusa: kívül ellenállhatatlanul aranybarna és ropogós, belül pedig lágy és zamatos. Friss, fokhagymás tejfölös mártogatóssal és vajas-petrezselymes burgonyával tálalva tökéletes, kiadós őszi főétel az egész családnak.
Ingredients
Preparation method
Preparation and precooking the celeriac
Peel the celeriac thoroughly, then cut it into slices about 1-1.5 cm thick.
Precook the celeriac slices in boiling, lightly salted water for 6-8 minutes until just tender, but still firm. Drain and let cool and dry completely on paper towels.
For the side dish, peel the potatoes, dice them, and cook in salted water until tender, about 15-20 minutes. Finely chop the fresh parsley.
Chef's tip
If you want an even more special texture, mix a little panko breadcrumbs or grated hard cheese into the breadcrumbs!
It is important to pat the moisture off the celeriac slices thoroughly after precooking so the breading will adhere perfectly and will not get soggy during frying.
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