When I was looking through an issue of her magazine the other day, I came across this recipe which is made from celery root, also known as Celeriac. It is a common ingredient in Europe and this particular recipe made me a huge fan because I am obsessed with French fries.
The texture is something between an apple and jicama and in this case, often like jicama, it is dusted with chili salt before serving.
Bon Appetit!
Vegetable oil, for deep-frying
Celeriac, peeled and thinly sliced
Heat the oil in a large, deep saucepan over medium heat until hot.
Deep-fry the celeriac, in batches, for 2–3 minutes or until golden and crispy.
Drain on non-stick baking paper, sprinkle with the Fennel and Chili Salt and serve immediately.
Fennel and Chili Salt:
• 2 tablespoons sea salt flakes
• 2 dried red chilies
• 1 tablespoon fennel seeds
Place salt, chilies and fennel seeds in a frying pan over high heat. Cook for 1–2 minutes. Place in food processor and pulse until combined.