Deep-fried celeriac nests with ras el hanout
A classic preparation method that was a real hit in the nineties. Deep-frying was a preparation method frequently used with vegetables in this era on account of the crispy and savoury notes this gives to a dish. Often the vegetables would be deep-fried at 180 °C, which resulted in the vegetables developing a bitter taste. Working at a lower temperature will, however, retain the flavour and colour.
Ingredients
| 1 | celeriac |
| — | ras el hanout |
| — | salt |
Instructions
- Clean the celeriac and use a food slicer or Japanese mandolin to cut it into wafer-thin slices 1 mm thick.
- Then cut into very thin strips (julienne) 1 mm thick and approximately 6 cm long.
- Rinse and dry the celeriac and deep-fry at 140°C in unused peanut oil.
- Allow to drain on paper towels and sprinkle immediately with salt and ras el hanout.
- Serve directly or store in an air-tight container with silicone granules.
Serving suggestions:
- As a crispy garnish in a salad.
- As a crispy component in a composition with fennel, cod, mushrooms or leek.
- Vary with shapes, e.g. cut out circles to make crisps to serve with an aperitif.