One pantry staple we all go for are breadcrumbs. They make everything look and taste gourmet in a rush. Here’s a really
healthy alternative that you can keep in your new “pantry.” Who would have thought that celery root could turn into crumbs?
I use it to bread chicken and fish or sprinkle on top of sautéed vegetables, or even as a rice-like side dish on its own.
- 2-4 celery roots
- Oil, for spraying
Preheat oven to 375°F.
Remove all ugly parts of the celery root. Cut into cubes. In the bowl of a food processor fitted with the S blade, process 5 or 6 celery root cubes at a time until consistency resembles long-grain brown rice, only a bit thicker.
Line a cookie sheet with parchment paper and spray with oil. Lay the celery root rice on the sprayed cookie sheet and bake for 22-26 minutes.
For the Bronzino
I order my fillets without the skin. Baste the fish with creamy dressing or a beaten egg with garlic salt. Place breadcrumbs
on top of fish, bake at 375 for 30 to 35 minutes until crispy.