Celery root french fries with remoulade dipping sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Whole celery root, peeled, |
| And cut into 2\" by 1\" | ||
| Batons | ||
| ½ | cup | Flour, seasoned with 1 |
| teaspoon | Essence | |
| 1 | Egg, beaten | |
| ½ | Bread crumbs, seasoned with | |
| 1 | teaspoon | Essence |
| Salt and pepper | ||
| Oil for frying | ||
| ¼ | cup | Parmesan Cheese |
| ¼ | cup | Snipped chives |
| Remoulade Dipping Sauce: | ||
| 1 | cup | Prepared or homemade |
| Mayonnaise | ||
| 2 | tablespoons | Minced celery |
| 2 | tablespoons | Minced green onions |
| 1 | teaspoon | Minced shallots |
| 1 | teaspoon | Minced garlic |
| 1 | tablespoon | Creole mustard |
| 2 | tablespoons | Ketchup |
| Salt and pepper | ||
Directions
For remoulade: Combine all the ingredients in a mixing bowl and mix until incorporated. Season with salt and pepper. Set aside For the celery root French fries: Lightly toss the celery root in the flour. Dip into the egg mixture, removing any excess. Turn into the bread crumbs, coating both sides completely. In a large saute pan, heat the vegetable oil. When the oil is hot, add the celery root fries, carefully not to over- crowd the fries. Fry on one side until golden, about 2-3 minutes. Turn over and continue frying until done, about 2-3 minutes. Remove with a slotted spoon and place on a paper lined plate. Spoon a small amount of the remoulade onto the plate and pile the fries in the center. Garnish with the Parmesan Cheese and chives.
Yield: 4 appetizer servings
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