Celeriac Sainte-Menehould

Peel the celeriac and cut into slabs approximately 2cm thick. Finely chop the parsley. Measure out the breadcrumbs, flour, paprika, and white pepper and combine the breadcrumbs, paprika, and white pepper on a flat plate, seasoning with salt. Beat the eggs with the Dijon mustard in a shallow bowl. Spread the flour on a separate plate.

Place the celeriac slabs in a wide saucepan in a single layer if possible. Add the hot vegetable stock, onion halves, bay leaves, peppercorns, and thyme sprigs. Bring to a gentle simmer over medium heat and cook for 20–25 minutes until a skewer passes through each slab with almost no resistance and the celeriac is completely tender but still holding its shape.

Lift the celeriac carefully from the braising liquid and arrange in a single layer on a wire rack set over a baking tray. Press each slab lightly with a second tray to flatten slightly and remove excess moisture. Allow to cool until handleable, about 10 minutes.

Dust each celeriac slab in flour, shaking off any excess, then dip in the egg-mustard mixture, letting it drip briefly, then press firmly into the seasoned breadcrumb mixture to coat evenly on all sides. Return to the wire rack. Repeat for a second coat: dip again in the egg, then press again into the breadcrumbs for a thick, even crust.

Heat the butter and oil together in a large heavy-based frying pan over medium-high heat until the butter foam subsides and the fat shimmers. Add the crumbed celeriac slabs without crowding, working in batches if needed, and fry for 3–4 minutes until the underside is deep golden and audibly crisp.

Turn each slab carefully and fry the second side for a further 3–4 minutes until uniformly golden and the crust is firm and crackling. Transfer to a wire rack lined with kitchen paper and season immediately with a pinch of fine sea salt.

Arrange on warmed plates, scatter generously with chopped parsley, and serve with lemon wedges alongside a sharp Dijon mustard for dipping.