Celeriac Root Cakes with Old Bay Aioli- Vegan

Celery or Celeriac Root

What is it and how to I cook it….  I used to get that question  a lot.  Here are the basics.....

I've heard it called so many names, these are my top three or four,  Celery root, celeriac root and  turnip- rooted celery and knob celery.

It’s a root vegetable or  tuber in the celery family.

Typically I like them when there no large then 6 inches round.  The giant ones get a bit woody.

I found a peeler works best, I cut off the root end with a knife.  Then you have a flat service for cutting and dicing.

You can eat it raw, I use my Japanese slicer on the smallest setting.  Salads and slaws are perfect for this.

Boiling…They are great with white potatoes for mashed potatoes, add to soups.

Roasting ..  This in my opinion the best way to prepare celery root.  Roasting brings out the sweetness.

Here’s how-
For 6 cups of roasted celery root
1- large or 2 small celeriac, peeled and diced ¼ inch
2 tsp salt
Black pepper to taste
¼ cup canola oil
Preheat oven to 375

Coat the celery root with oil and salt and roast on a sheet pan for 20 minutes or until the celery root is soft and caramelized.

Celery Root Cakes
Makes 12 cakes

6 cups of diced and roasted celery root, chilled
6 pieces of white bread, crust removed and diced the same size as the celery root
2 tsp. French mustard
½  cup of fresh chopped parsley
2 tsp. chipotle  hot sauce
1 cup vegan mayo, (I use Veganaise)
1 tsp. salt
Ground black pepper to taste
Canola oil for frying 

Corn starch
Soy milk
Bread crumbs

  • Fold everything together, cover an refrigerate for an hour.  This allows  all the flavors to blend together  and chilling helps the cakes stay together when you pan fry.

  • Form into 3 inch patties,  lay on parchment paper


  • Follow Standard Breading Procedure! 
  • Corn starch  then soy milk then bread crumbs!

  • In a saute pan heat a thin layer of canola oil on medium heat to about 350 degrees, place 3 to 4 cakes in the pan to fry.  Pan fry until golden brown on each side, about 5-7 minutes on each.

  TIP: Cooking the cake in batches will prevent the oil lowering in temperature too much,  when that happens the cakes will suck up the oil  and become greasy. 

  •   I always keep a sheet pan in the oven at 300 to keep them warm while you fry up the rest of the batches. 


MENU TIME!… The possibilities are endless!!
Serve as an entree with vegan  old bay aioli, grilled corn on the cob and a tomato salad!  Summer at it’s finest.

Sandwich ….Potato roll, old bay aioli, celery root cake raw red onion and bib lettuce.  The perfect  sandwich!

Party time.  Form the cakes in a two inch round,  pan fry,  place cakes on tray, top with dollop on old bay aioli and a parsley leaf as a garnish.  These are just as good at room temperature.

TIP: If your having a party, feel free to pan fry earlier in the day, store on sheet tray and warn in the oven  when you guests arrive.
fold everything together and chill.

add fresh parsley and salt to bread crumbs

Old Bay Aioli 
I make Flavored mayos all the time, this is one of my favorites.   

Old Bay Aioli
1 cup Vegan Mayo ( I use Veganaise but you use the mayonnaise that you like)
Juice of ½ of a lemon
1 tsp. yellow mustard
1 tsp. Old Bay Seasoning 
1 clove of garlic, minced

Wisk everything together until combined, pour into an air tight container and  refrigerate for at least 30 minutes so the flavors develop.  You can store in the fridge for up to 7 days.

TIP: I’m not the biggest fan of plastic storage containers…  I like glass, so I always keep a case or two ( or okay maybe 4)  of canning jars in different sizes on hand at all times.  Perfect for dressings, mayos, reductions.. Just remember to date them.


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