Super Sunday Celeriac

Celeriac Chips
Makes a big bowl of chips
1 medium celeriac (about 1-1/2 pounds)
Oil for frying
Sea salt
Black pepper
Preheat fryer to 350 F. Fill a large bowl with 2 quarts of water and mix in 2 tablespoons of lemon juice. Peel the celeriac and shave thin chips with a vegetable peeler into the water. Drain chips in a colander and shake dry removing as much water as possible. Fry chips in small batches that are not too tightly packed. Fry 5 to 7 minutes until chips float and are crisp on the edges but just a little tender in the centers. Drain on a paper-lined pan and toss each batch with salt and pepper to taste while still warm. Repeat until all chips are fried.
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