Tuesday, October 26, 2010

Conquer your arch-nemesis...ses...es...ies!

For a long time, my arch-nemesis in the world of greenish things was: CELERY! Especially the part that grows underground.

For a while, I had a weekly fruit-and-vegetable box delivered from a local farm. So, one day, a thick round celery root used this box as a trojan horse and landed in my kitchen. While it rolled around my pots, laughing menacingly, I googled and found a possibility to get rid of it that did not sound completely disgusting: celery root cutlets. In fact they were quite tasty, and I buy celery roots now from time to time on my own free will. Or at least I think so...

Preparation time: about 30 minutes
Suggested music: Buffy the Vampire Slayer: The Album & Radio Sunnydale (why? If you're not a Buffy fan, don't worry. If you are, you might recognize something in the title of this entry)

  • 1 celery root
  • flour
  • water
  • breadcrumbs (french: chapelure <3)
  • oil for frying
  • salt
  • ketchup or mustard
  • something to eat it with (salad, greenthings, whatever you want)

What to do:

Cut the celery root into slices about 1 cm thick and remove the peel (is this a peel? The hard stuff on the outside...). 

Place the slices in a pot and add water until they are covered. Put the pot on the stove and boil the slices for 7-10 minutes. I have heard that it is also possible to make them without boiling, but I know at least one occasion where non-boiled celery root cutlets led to a serious family crisis at the dinner table.

Drain the water and let the slices cool a bit. Prepare the crust: Spread some flour on the bottom of a soup dish or flat bowl. Spread some breadcrumbs on a plate. If you want, add some spices to the latter (salt; or salt later while serving).

Now, mix the flour with a bit of cold water, until all clumps have dissolved. It should be a thick, sticky liquid.

Heat some oil in a pan. Coat the slices first in the flour-water-glop, then in the breadcrumbs. Fry them from both sides in the pan until the crust is golden.

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