The real life food follies of a young family of four.
Tuesday, January 26, 2010
Admittedly, we haven't sprung out as full blown vegetarians here, but the other day, when someone asked if we had, I couldn't even remember the last time we'd had meat for dinner. Sometimes, I do have to make an effort, since you can't just make a salad, and expect two small kids and one metabolically active husband to be satisfied. We eat burgers, just with soy patties. We enjoy "chicken" fajitas with quorn instead. Someone mentioned making schnitzel out of celeriac once, I gave it a try, just winging it, and wasn't that impressed. I decided to give it another try, and scoured up some tips on teh interwebs. This time, I loved it! Not only that, my boys wolfed it down as well, oblivious to the sneaky veggie hidden inside, just happy to eat something pan fried and crunchy.
- Take 1 whole celeriac, peel or cut the hard skin off. Cut in in half, and take each halve and slice it into finger thick slices. - Steam/boil the celeriac until a knife easily pierces them, app. 16 minutes. Let them cool off a bit before the next step, and drizzle them with lemon juice while cooling. Don't go easy on the lemon btw. - Prepare two shallow bowls. One with 1 egg, beaten. The other with bread crumbs. Add a good amount of salt and pepper to the crumbs, to ensure a flavourful crust. - Melt a knob of butter and a drizzle of your choice of oil in a pan over low heat. Low heat is key here, you want these to fry up delicately and not be darker than golden. - Dip each slice of steamed celeriac in first egg, then crumbs, and fry 'em up (in butter!), turning after the golden color has been attained.
Serve with a side of salad and/or potatoes like I did. Next time I might do a sauce/gravy to beef it up a bit, but even without this is a mouth watering dish!
I started this blog because I'd been writing a food column in The Copenhagen Post a year's time, and was tired of being poorly payed and unrecognized for my efforts. I'd rather just put it all out there for free, and be paid with the occasional comment. So welcome, to the continuation of my food column, and to my real life kitchen.