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