Celeriac Pancake Recipe

Prepare celeriac

Peel the celeriac and grate it on the large holes of a box grater (or pulse in a food processor fitted with a grating disk). Place the grated celeriac in a clean kitchen towel or several layers of paper towels and squeeze out as much liquid as possible — about 1–2 tablespoons of released liquid is typical.

Make batter

In a medium bowl combine the grated, drained celeriac, flour, beaten egg, milk, chopped green onion, chopped parsley, salt and pepper. Stir until evenly combined. The mixture should hold together when pressed; if very wet, add up to 2 tablespoons more flour.

Pan-fry pancakes

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon neutral oil and swirl to coat. For each pancake, spoon about 1/4 cup of batter into the skillet and flatten with the back of the spoon into a 3 1/2–4 inch round, about 1/3 inch thick. Cook until the undersides are golden brown and crisp, 3–4 minutes. Flip carefully and cook the second side 3–4 minutes more. Work in batches, adding more oil (about 1 tablespoon) as needed. Transfer cooked pancakes to a plate and keep warm in a low oven (200°F / 95°C). If using, add 1 tablespoon butter to the skillet at the end and baste pancakes for a glossy finish.

Cook rhubarb

In a small saucepan set over medium heat combine the rhubarb pieces, sugar, white wine (or vinegar) and stock. Bring to a gentle simmer and cook until rhubarb softens and begins to break down, 6–8 minutes. Stir occasionally to prevent sticking.

Finish sauce

Add the lemon juice and capers to the pan and simmer 1 minute. Remove from heat and whisk in the cold butter pieces a little at a time to create a glossy emulsion. Taste and season with salt and pepper. If the sauce is too tart, add a scant 1/2 teaspoon sugar or a touch more stock to balance.

Combine relish ingredients

In a small bowl combine the diced turnip, minced shallot, apple cider vinegar, olive oil, honey (or maple syrup), chopped dill, salt and pepper. Stir well to coat. Let sit at room temperature for at least 15 minutes to allow the flavors to marry; if you have 30–60 minutes, refrigerate briefly to develop brightness and soften the turnip slightly.

Adjust texture and seasoning

Taste the relish and adjust acidity, sweetness, or salt to your liking. If you prefer a milder relish, rinse the diced turnip under cold water briefly and re-season.

Place two warm celeriac pancakes on each plate. Spoon 1–2 tablespoons of rhubarb piccata sauce over or beside the pancakes. Top with a tablespoon of turnip relish per serving. Garnish with microgreens or parsley and serve with a lemon wedge on the side. Serve immediately while pancakes are crisp.