Celery root french fries with remoulade dipping sauce

Yield: 4 servings

Measure Ingredient
2 pounds Whole celery root, peeled,
\N \N And cut into 2\" by 1\"
\N \N Batons
½ cup Flour, seasoned with 1
\N teaspoon Essence
1 \N Egg, beaten
½ \N Bread crumbs, seasoned with
1 teaspoon Essence
\N \N Salt and pepper
\N \N Oil for frying
¼ cup Parmesan Cheese
¼ cup Snipped chives
\N \N Remoulade Dipping Sauce:
1 cup Prepared or homemade
\N \N 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
\N \N Salt and pepper

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

ESSENCE OF EMERIL SHOW#EE2281

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