Just when you thought you’d done everything possible with celeriac, here is another way to enjoy this herbaceous and nutty vegetable. It’s fairly easy to make, the hardest part is peeling the knobby root. And, come Autumn, when you’re looking askance at that Kohlrabi or wondering how to prepare turnips differently, remember this recipe.

2 celeriac
1 large egg
1 c fine, dry bread crumbs
butter or oil, for frying
salt and pepper, to taste
chopped fresh herb, for garnish, optional
lemon wedges or mayonnaise (aïoli is great here), for serving

1. Bring a saucepan of (salted) water to the boil.

2. Meanwhile, peel celeriac and slice into 1/2″ thick rounds. Do this quickly so the celeriac doesn’t brown. Add the slices to the boiling water. Reduce heat to a simmer and cook for about 8 minutes, until just tender. Gently remove from water and pat dry.

3. Beat the egg in a shallow bowl. Put the bread crumbs in another shallow bowl. Dip each celeriac slice first in the egg then in the crumbs, pressing to coat. Arrange on a plate until all slices have been coated.

4. Heat butter or oil in a large skillet. Add the slices in a single layer, or do this in batches. Cook, turning occasionally, until the slices are golden and crisp. This could take anywhere from 4 to 7 minutes a side, depending on the width of the slices and the heat you are cooking with.

5. Remove to a platter, sprinkle with salt and pepper, and garnish with fresh, chopped herb, if using. Serve with lemon wedges or with some aïoli alongside, or other condiment of your choice.