Crispy celeriac

with shiitake cream sauce and coleslaw

Takeaway Roast & Fry Culinaire Original


For 10 servings

Crispy celeriac

½ celeriac

300 ml Debic Roast & Fry

10 ml smoked oil

200 g flour

200 g egg white

300 g panko, Japanese breadcrumbs


Shiitake cream sauce

500 ml water

30 g kombu

200 ml Debic culinaire Original

10 shiitake, dried

20 ml soy sauce



½ white cabbage

50 g salt

100 g mayonnaise

50 ml lemon juice

1 lemon, zest

1 Granny Smith apple


1 lemon

100 g celery leaves

100 g sweet and sour celeriac


Crispy celeriac

Peel the celeriac, cut in half and then cut evenly thin slices of 1,5 cm.

Vacuum the slices together with the Debic Roast & Fry, smoke oil and some salt.

Cook for 20 minutes at 85˚C in a combi steamer or warm water bath. Check for doneness and cool again.

Pass the celeriac through the flour first, then through the egg white and then through the panko.

Heat a generous amount of the Debic Roast & Fry to fry the cutlets until crispy, or deep-fry the cutlets.

Shiitake cream sauce

Heat the water with the kombu and dried shiitake for 1 hour at 65˚C, then remove the kombu.

Bring the dashi with shiitake back to the boil and add the Debic Culinaire Original.

Reduce to half and mix everything smooth in the blender.

Season with salt and soy sauce.


Cut the white cabbage in julienne and mix well with the salt.

Let it rest for 30 minutes at kitchen temperature and then rinse well with cold water.

Cut the apple into julienne and add to the cabbage.

Season the salad with the remaining ingredients.


Arrange the celeriac cutlets in disposable containers and top with a slice of lemon and some sweet and sour celeriac.

Finishing touch

Decorate with a celery leaf.

Serve the sauce and coleslaw separately on the side.