Celeriac schnitzels with brown butter, tomato and caper sauce

Method

1. Heat the oven to 180°C fan/gas 6 and line a baking tray with baking paper. Put the celeriac slices in a single layer on the baking tray and brush with oil. Season with salt and black pepper, then roast for 20-25 minutes or until tender. Set aside to cool.
2. Meanwhile, mix the buttermilk with the garlic and a pinch of salt and pepper. Tip the flour into a shallow bowl, put the beaten eggs in another and the breadcrumbs in a third.
3. When the celeriac is cool, dip each piece in the garlicky buttermilk, then the flour, then the eggs, then finally the breadcrumbs, pressing down lightly to make them stick.
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4. Heat a few good glugs of vegetable or sunflower oil in a large frying pan over a medium heat. In batches, fry the breaded celeriac slices until golden brown and crisp on both sides (about 2-3 minutes per side), then transfer to a baking sheet lined with kitchen paper to blot up any excess oil.
5. While the celeriac cooks, make the sauce. Melt the butter in a small saucepan over a medium heat. Add the capers and tomatoes and cook for 1-2 minutes, stirring occasionally, until the tomatoes have slumped a little. By this point the butter should be browned and smelling nutty. Remove from the heat and stir in the juice of half the lemon with half the chopped parsley.
6. Serve the celeriac topped with the butter sauce and sprinkled with the remaining parsley. Finish with the remaining lemon half cut into wedges and the watercress or rocket on the side. Enjoy with steamed, buttered new potatoes, if you like.