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fry celery root?

post #1 of 13
3/7/03 at 7:57pm
Thread Starter 
I am curious, as I have little experience with celery root/ celeriac, can it be fried crisp like other roots?
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post #2 of 13
3/7/03 at 8:09pm
Probably. You just have to cut it in extremely thin slices, which could be difficult. Try a mandoline, a heavy French one, not the plastic Japanese version.
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post #3 of 13
3/7/03 at 10:18pm
iron chef
I have fried it before..chips mostly. You might have to salt and drain larger pieces

pat
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post #4 of 13
3/11/03 at 5:22am
You also want to fry at as low a temp as possible, around 285-300. That way the celery root will stay nice and white, otherwise, they will get too dark before they have a chance to crisp up.
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post #5 of 13
3/11/03 at 5:33am

Would that suggest a double-frying technique

... like the one I've sometimes seen for french fries? It calls for an initial frying in low-temperature oil essentially to cook the fries, then a second frying in high-temperature oil to re-heat and brown them. It sounds like you're suggesting this might work for the celery root.
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post #6 of 13
3/11/03 at 12:15pm
No, it is not a double frying like french fries, it is more a longer, slower frying. This method works well for chips.
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post #7 of 13
3/11/03 at 2:21pm
i actually just saw an episode of "molto mario" where mario was frying celery. it was a favorite of his uncle's. he dipped the celery pieces in egg and flour and fried in olive oil. i was channel surfing so i didn't see what seasoning he added at the end.
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post #8 of 13
3/11/03 at 11:32pm
brown sugar,

Here's a link to the recipe: Fried Celery (Sedano Fritto).

Not sure how long it will be available so get it while you can....

;)
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post #9 of 13
3/12/03 at 2:50am

celeriac

I've used the celeriac crisps on various occasions and they go very well with game dishes. You can also cook it and make a puree which is nice and sweet.
To make the crisps you just slice it on a mandoline as thin as you can. Then wash it in cold water and dry with a towel as best as possible. Fry in fryer (same temperature as chips) for about 2 to 3 minutes. Don't forget to season them when you take them out.
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post #10 of 13
3/12/03 at 4:51am
Brown sugar, celery and celery root (celeriac) are two different things. Celery root is a starchy root, more along the lines of a potato. It has a hard, brown, hairy skin that must be peeled and a white (off-white) starchy interior. It it used more like a root vegetable such as potato, turnip, parsnip than like celery.
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post #11 of 13
3/12/03 at 10:50am
But celery root does taste a lot like celery :)
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post #12 of 13
3/12/03 at 6:12pm
my bad... i skimmed the post literally at the same time the show was on. that's why i'm getting into pastry rather than culinary! LOL!
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post #13 of 13
3/12/03 at 6:57pm
LOL!!!
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