Breaded Celeriac in Parsley Cream Sauce

Cut 1 celeriac root into bite-size rectangular cubes. Slice the remaining celeriac root into rounds about 1/3-inch thick. Place celeriac in salted boiling water and cook for about 10 minutes or until tender crisp. Drain well, season with salt and pepper and set aside.

Preheat oven to 200º F. Line a baking sheet with parchment paper.

In three separate shallow bowls, set out the flour, beaten egg, and breadcrumbs. Dredge the celeriac rounds in the flour, shaking off any excess flour. Next dip the rounds in the egg and finally in the breadcrumbs. Place the breaded rounds on the prepared baking sheet until all the pieces have been breaded.

Heat 2 tablespoons butter and oil in a skillet, set over medium-high high. Working in batches, fry the celeriac on both sides until golden bread. Drain on paper towels. Repeat until all of the rounds have been cook. Keep warm in preheated oven until ready to serve.

Meanwhile, melt the remaining butter in a clean skillet or saucepan, over medium heat. Add the cubed celeriac, stirring to coat. Stir in the cream cheese and heavy cream and bring to a gentle simmer. Season with salt and pepper; to taste. Stir in parsley and continue cooking for 2 minutes.