Panko-crumb Smoked Celeriac Recipe

Prepare and smoke the celeriac

Peel the celeriac with a chef's knife or vegetable peeler and trim to a roughly rectangular block. Slice the celeriac into 1/2-inch (about 1.2 cm) thick slabs, then cut each slab into 1/2-inch batons or planks roughly taco-filling size. Pat dry with paper towels. Season both sides of the pieces with 1 tsp kosher salt and 1/4 tsp black pepper. (Optional stove-top smoking: heat a heavy skillet over medium-high, place a small handful of soaked wood chips or a piece of smoking rope in the pan, cover with a tight-fitting lid or foil and allow smoke to flavor for 2–3 minutes, turning once. If you have a smoker or grill, smoke at 180–200°C / 350–400°F for 10–15 minutes until faintly smoky and tender-crisp.)

Bread the celeriac

Set up a three-station breading area: bowl 1 = flour (1 cup) seasoned with 1/2 tsp salt and smoked paprika; bowl 2 = beaten eggs with 60 ml milk; bowl 3 = panko breadcrumbs mixed with remaining 1 tsp kosher salt and 1/4 tsp black pepper. Dredge each smoked celeriac piece first in flour (shake off excess), then dip into the egg wash, letting excess drip off, then press into the panko until well coated. Place coated pieces on a wire rack while you heat the oil.

Fry the celeriac

Pour neutral oil into a deep skillet or pot to a depth of about 1.5 inches (enough to shallow-deep fry). Heat oil to 175°C (350°F). Fry celeriac pieces in batches — do not overcrowd — until golden brown and crisp, about 3–4 minutes per side. Use a thermometer if possible. Transfer to a rack or paper towels to drain and immediately season lightly with a pinch of salt. Keep warm in a 90°C (200°F) oven if making multiple batches.

Warm tortillas

Warm the corn or flour tortillas in a dry skillet over medium heat 20–30 seconds per side, or wrap in foil and warm in a 150°C (300°F) oven for 8–10 minutes. Keep covered so they stay pliable.

In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbs gochujang, 1 tbs lime juice, 1 tsp honey (or sugar), 1/2 tsp sesame oil and 1/4 tsp salt. Taste and adjust: add a teaspoon of water at a time if you want a thinner consistency for drizzling. Refrigerate until ready to use.

Quick-pickle the mushrooms

Combine 60 ml rice vinegar, 60 ml water, 1 tbs sugar, 1/2 tsp salt and 1 tsp soy sauce in a small saucepan and bring to a simmer until sugar dissolves, about 1–2 minutes. Remove from heat, add 1 smashed garlic clove and 1/4 tsp chili flakes if using. Place 200 g trimmed shimeji mushrooms in a clean jar or heatproof bowl, pour the warm pickling liquid over them so they are submerged. Let cool to room temperature, then refrigerate at least 30 minutes (best 1–2 hours) before serving. The mushrooms will soften slightly but retain some bite.

To assemble each taco: lay a warm tortilla flat, spread about 1 tbs gochujang mayonnaise onto the center, place 2–3 pieces of panko-crumb smoked celeriac (depending on size), top with 1–2 tbs pickled shimeji mushrooms and a few spoonfuls of pickling liquid if desired for extra tang. Sprinkle with chopped cilantro (about 1 tbs per taco), sliced green onions, and a pinch of toasted sesame seeds. Serve with lime wedges to squeeze over the tacos.

Serve immediately so the celeriac remains crisp. Leftover components (mayonnaise, pickled mushrooms) keep refrigerated: mayo up to 3 days, pickled mushrooms up to 5 days; fried celeriac best eaten same day—reheat in an oven at 190°C (375°F) for 6–8 minutes to restore crispness.