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Celeriac Veggie Loaf
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Celeriac Veggie Loaf

Servings 1 loaf
Author Jo Allison


  • 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!