Celeriac and Mushroom Cake
Elevate your vegetable game with this Celeriac and Mushroom Cake, a savory masterpiece that's equal parts earthy and elegant. This unique recipe combines the nutty sweetness of freshly grated celeriac with the umami depth of finely chopped cremini mushrooms, bound together by Parmesan cheese, eggs, and a hint of garlic and parsley for aromatic perfection. Carefully layered and cooked to golden-brown crispness, this dish is finished in the oven to create a tender, flavorful centerpiece with a delightful texture. Ideal as a vegetarian main course or a striking side dish, this celeriac and mushroom creation is versatile, easy to prepare, and guaranteed to impress at any gathering. Perfect for lovers of seasonal produce, it's a hearty, wholesome dish that's as satisfying as it is stunning.
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Recipe Information
Ingredients
- 400 grams celeriac (peeled and grated)
- 250 grams cremini mushrooms (finely chopped)
- 50 grams all-purpose flour
- 2 large eggs
- 2 cloves garlic (finely minced)
- 2 tablespoons parsley (chopped)
- 50 grams grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon butter (for greasing the pan)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 180°C (350°F). Grease a 20cm (8-inch) springform pan or a similar baking dish with the butter and set aside.
In a large bowl, combine the grated celeriac and chopped mushrooms. Mix well to evenly distribute the ingredients.
Add the minced garlic, chopped parsley, grated Parmesan cheese, salt, and black pepper to the vegetable mixture. Stir to combine.
In a small bowl, whisk the eggs until beaten. Pour the eggs over the vegetable mixture and mix thoroughly.
Slowly add the flour to the mixture and fold gently until fully incorporated. Ensure the mixture holds together but is not overly dry.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Pour half the vegetable mixture into the skillet, pressing gently with a spatula to form a compact layer. Cook for 3-4 minutes or until the base is lightly golden.
Transfer the cooked layer to the prepared springform pan. Repeat the cooking process with the remaining vegetable mixture and transfer this layer to the pan as well, pressing it gently on top of the first layer.
Bake the assembled cake in the preheated oven for 25-30 minutes or until the top is golden brown and the cake is firm to the touch.
Allow the celeriac and mushroom cake to cool for 5-10 minutes before carefully removing it from the pan. Slice and serve warm.
Nutrition Facts
Calories |
278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 820 mg | 36% | |
| Total Carbohydrate | 22.1 g | 8% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 3.0 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 205 mg | 16% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 639 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
