Celery Root Croquette Recipe

Cook the roots

Place the cubed celery root and potatoes in a large pot and cover with cold salted water by 2 cm. Bring to a boil over high heat, then reduce to a simmer and cook until both are very tender when pierced with a knife, about 18–22 minutes.

Drain and steam-dry

Drain well in a colander and return to the warm pot off the heat for 2 minutes to let surface moisture evaporate.

Mash and season

Add 2 tbsp butter, 60 ml warm milk, grated Parmesan, egg yolks, 1.5 tsp salt, 0.5 tsp pepper and chopped chives. Mash thoroughly with a potato masher or pass through a ricer until smooth and well combined. Taste and adjust seasoning. The mixture should be cool enough to handle before shaping; spread on a tray and chill in the fridge 30–40 minutes if necessary to firm up.

Shape croquettes

Using lightly floured hands, portion about 60 g of the mash per croquette (makes roughly 14–16 croquettes). Roll into cylinders or small ovals, pressing gently to compact. Place on a lined tray and chill 15 minutes to set.

Prepare dredging stations

Set up three shallow bowls: one with flour (100 g) seasoned with a pinch of salt, one with the 2 beaten eggs, and one with panko breadcrumbs (150 g).

Bread the croquettes

Working in batches, dredge each chilled croquette in flour, shake off excess, dip into beaten egg, then roll in breadcrumbs until evenly coated. Place on a tray and chill 10 minutes to let the coating adhere.

Fry

Pour vegetable oil into a heavy skillet to a depth of about 0.5–1 cm and heat over medium-high until it reaches 175°C (350°F) or a drop of breadcrumb sizzles immediately. Fry croquettes in batches without crowding, 2–3 minutes per side, turning once, until golden brown and crisp. Transfer to a wire rack or paper towel-lined plate and sprinkle with 1 tsp finishing salt. Keep warm in a low oven (90–100°C) while frying remaining croquettes.

Sauté aromatics and mushrooms

In a medium skillet, melt 2 tbsp butter over medium heat. Add the minced shallot and cook until translucent, about 2 minutes. Add the minced garlic and cook 30 seconds. Add the sliced mushrooms and 0.75 tsp salt and sauté, stirring occasionally, until the mushrooms release their liquid and it mostly evaporates and the mushrooms are nicely browned, about 6–8 minutes.

Deglaze with Madeira

Increase heat to medium-high, add the 80 ml Madeira and scrape any browned bits from the pan. Cook until the alcohol aroma subsides and liquid is reduced by about half, 2–3 minutes.

Add stock and cream

Add 120 ml chicken stock and bring to a simmer. Stir in 150 ml heavy cream and 1 tsp fresh thyme leaves. Reduce the sauce gently until it reaches a saucy, slightly thickened consistency, about 4–6 minutes.

Adjust thickness and season

If you prefer a thicker sauce, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry and whisk it into the simmering sauce; cook 1–2 minutes until thickened. Taste and adjust salt and pepper (add the 0.25 tsp black pepper as needed). Keep warm until plating.

Spoon a pool of warm mushroom Madeira cream on each plate. Arrange 3–4 celery root croquettes on the sauce. Drizzle a little extra sauce over the croquettes, scatter microgreens or parsley, and serve with a lemon wedge. Serve immediately so croquettes remain crisp.