- 10 oz
- celeriac, peeled
- oil for frying
- sea salt
- fresh cilantro, chopped
Simple, yet captivating. Thin strips of crisp-fried celeriac are delightful on their own, as featured in this recipe. You might also think about coupling these celeriac thins with slender slices of fried potato, fresh fennel, and onion. Serve in an artful arrangement on a colorful plate for an appealing appetizer. Alternatively, celeriac thins make a great gluten-free and flavorful crouton substitute atop your favorite salad. Inviting, no matter how they're served.
Cut celeriac into ¼ inch strips and pat dry. Fry for 2-3 minutes and drain on paper towel. Sprinkle with salt and cilantro to taste. Serve immediately.
An easy way to handle celeriac is to cut the top and bottom off, creating two parallel flat surfaces. Rest the celeriac on its flat bottom on your cutting board, and trim the exterior in strips from top to bottom with a large, sharp knife. The trimmed top will show you how deeply into the exterior you will need to cut in order to get to the fibrous interior with minimal waste. Once peeled, celeriac will somewhat resemble a pared potato. If not used immediately after peeling, celeriac will brown similarly to an apple.