Vegetarian recipe ideas
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Heat the oven to 190C/fan 170C/gas 5 and line a roasting tray with baking paper. Put the celeriac slices onto the tray, drizzle with a little olive oil, season and cover with foil. Cook in the oven for 25 minutes or until tender to the point of a knife. Cool completely.
Put the seasoned flour, beaten egg and panko breadcrumbs into 3 separate, shallow bowls. Toss the celeriac slices first in the flour, shaking off any excess, then in the beaten egg and finally coating well in the breadcrumbs.
Mix the buttermilk, vinegar and shredded celeriac in a bowl with some seasoning to make a quick remoulade.
Heat 1cm of vegetable oil in a large, deep frying pan until hot, then carefully add the breaded celeriac slices, in batches, and fry for 1-2 minutes on each side or until crisp and golden, then drain on kitchen paper.
Put the bread slices onto a large chopping board, spread ½ with the tonkatsu sauce and top with a celeriac steak and remoulade before topping with the remaining bread slices.
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