Today's recipe is really special to me as it comes from my mum who has been making it for years and now it's become my specialty too. This Celeriac Veggie Loaf is one of those dishes loved by meat eaters and vegetarians alike. None of the meat eaters ever believe me when I say that there is not a trace of meat in sight! Despite that, it is extremely rich and satisfying dish which is oh so tasty and good for you too!
Impressive as it looks (if I may say so myself) this Celeriac Veggie Loaf is really easy and straightforward to prepare and uses everyday , easily accessible ingredients. Yet again I have utilised my favourite broccoli stalk which is of course optional. Feel free to substitute it with another carrot or parsnip. Celeriac itself is a veg that really shines through here and yes you can really taste it hence if you are not a fan, than it's probably not a dish for you. 🙂
One ingredient you might have to buy especially for this recipe is a packet of dried mushrooms. If you have never used them in cooking before, they are wonderful flavour enhancers and give this loaf its richness and meatiness despite being added in a small quantity.
Another minor detail worth mentioning is that my hubby who can't stand mushrooms absolutely LOVES this loaf! I'll leave it at that! lol 🙂
No dried mushrooms? Not to worry!
If you don't have any dried mushrooms and don't want to get any you could perhaps substitute them with a handful of roughly chopped, fresh button or chestnut mushrooms. You would add them to the pan 5 minutes before you finish frying your grated veg. You won't have flavourful dried mushroom liquor so you might want to add ⅓ cup of chicken stock and a dash of worcestershire sauce. Done!
As we are getting closer to the festive season, you could add a handful of chopped chestnuts for a bit of crunch too!
This Celeriac Veggie Loaf works really well as a starter, lunch or even main meal. We also love to have it on our occasional "picky dinner" nights when we have lots of little nibbles for everybody to help themselves to, our version of meze platters. 🙂
Celeriac Veggie Loaf
- 1 medium celeriac peeled and cut into quarters
- 1 parsnip peeled
- 3 carrots peeled
- 2 broccoli stalks optional
- 1 onion roughly chopped
- 4 eggs lightly beaten
- 100 g unsalted butter
- 45 g ⅓ cup breadcrumbs
- 15 g dried mushrooms wild or porcini
- 1 teaspoon dried mixed herbs
- 15 g fresh parsley
- Put celeriac, carrots, parsnip and broccoli stalks (if using) in a large pan of salted water. Bring to boil and simmer until vegetables are tender.
- Grate cooked veggies on a coarse/large side of the grater and set aside.
- Put dried mushrooms in a small dish and pour over just enough boiling water to cover them (roughly ⅓ cup). Set aside.
- Melt butter in a large pan and fry the onion until soft and translucent.
- Add grated vegetables and mixed herbs and fry together with onion for approx 15 min.
- Drain soaked mushrooms but keep the liquid. Chop them finely and add together with the liquid to the vegetables in a pan, mix well, season to taste and set aside for the mixture to cool a bit.
- Once mixture cooled slightly, add beaten eggs, breadcrumbs and chopped parsley and mix well.
- Put it in a buttered loaf tin and baked in 180C for approx. 50 min.
- Let it cool and enjoy!
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I’m linking my Celeriac Veggie Loaf with the following pages:
Cook Blog Share with Easy Peasy Foodie
Cook Once Eat Twice hosted by Corina at Searching for Spice
Simple and in Season hosted by Katie at Feeding Boys