Celeriac and Horseradish Burgers

Celeriac is a member of the celery family. Its flavour is similar to that of celery and parsley, so you will often see it recommended as a substitute for celery. Perhaps for this reason, it is also known as celery root. Celeriac is not a vegetable that frequents my kitchen. I may have cooked with it perhaps 4 or 5 times, as a soup, as mash, in a stew and even as a remoulade, but that’s as far as my celeriac cooking repertoire goes.

I have also tried growing this Medusa looking vegetable, but without success much success. The knobbly roots grow, but not the bulbous root itself. I think it is because I have not prepared the soil well. When I get a larger plot in the future, I may try growing them again.
Anyway, this celeriac grown somewhere in England was either going to be transformed into another soup or roasted with other winter root vegetables, but I changed my mind when I came across Demuths recipe for celeriac burgers. I haven’t altered the recipe too much, barely in fact. The only thing different was my celeriac weighed a bit more, so I was able to make 6 large burgers instead of four.

If I was to eat out and be served these burgers, I would be ever so delighted. Unfortunately, most places sell processed carpet tile like burgers, or those vegetable ones that are robotically shaped into discs. This vegetarian burger has echoes of celeriac remoulade and the horseradish was a wonderful warming touch. I personally prefer horseradish sauce to mustard, which I find harsh. On frying and flipping over they held very well too, whereas some vegetarian burger recipes just fall apart.
I am submitting this to Professor Kitty of The Cabinet of Prof Kitty for Weekend Herb Blogging #228. WHB is a weekly blog event originally started by Kalyn. It is now coordinated by Haalo. This is wonderful food event for bloggers to showcase ways to use different vegetables, herbs, spices and fruit.

Celeriac and Horseradish Burgers

Serves 4 – 6
Ingredients
1 celeriac weighing 400g - 500g, peeled and grated (Try to peel and slice it just before using, as it has a tendency to turn brown quickly)
2 garlic cloves, peeled and minced
1 tablespoon olive oil
400g tin black eye beans, drained and mashed
6 spring onions, finely sliced
50g breadcrumbs
4 tablespoons fresh parsley, minced
3 – 4 tablespoons horseradish sauce
Salt and pepper to taste
Sunflower oil for frying
Method
Gently sauté the celeriac and garlic in the sunflower oil until softened.
In a large bowl combine the celeriac mix with the mashed black eye beans, spring onion, breadcrumbs, parsley and horseradish sauce. Season well. Shape into 4 -6 burgers and place in fridge for 30 minutes to firm up before frying. Fry on both sides in a little sunflower oil until golden. Serve in a bun with crispy green leave, and red onion. Adapted very slightly from Rachel Demuths Green Seasons Cookbook.