• Chris Steffanoni

Crumbed Celeriac Salad

Season: Winter

Servings: 6

Time: Prep 20mins - Cooking 10mins

Celeriac is a winter root vegetable from the same family as celery. Nutritionally speaking, this recipe is a bit of a treat salad. Frying the celeriac certainly reduces the nutrient value and boosts the energy density. Keep this one for special occasions when you want to impress some dinner guests.

If you don't like anchovies, replace them with some Kalamata olives.


1 celeriac

2 eggs

1 cup of breadcrumbs

3 large handfuls of rocket

3 tomatoes - sliced thickly

3 celery sticks - sliced thickly

12 anchovy fillets - chopped roughly

Olive oil

White wine vinegar




  1. Peel celeriac, boil in a large pot of salted water for 15 minutes, then set aside to cool

  2. Meanwhile, crack and mix eggs in a shallow dish and spread breadcrumbs on a large plate.

  3. Once cooled, slice celeriac thickly and dip it into the egg mixture and then the breadcrumbs.

  4. Heat some olive oil in a pan and fry the crumbed celeriac until both sides are golden brown. You may need to do this in batches. When cooked, place pieces onto some paper towel to absorb any excess oil—season with cracked pepper and sea salt.

  5. For the salad, mix the rocket, tomato, celery and anchovies. Dress with olive oil and white wine vinegar.

  6. Serve salad on individual plates with crumbed celeriac on top.

Energy: 1,967 kJ per serve


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