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October 03, 2005
Celeriac Chips with Remoulade
Celeriac, or celery root, is a root vegetable with distinctive celery flavor. Classically, it is combined with Remoulade, a cold mayonaise based sauce with herbs, pickles, capers and/or anchovies. This is fun and casual pairing of the two.
2 celeriac, peeled
peanut oil
1/2 c. mayonaise
1/2 TBS pimento, diced
1 spicy dill pickle, diced
Salt & freshly ground pepper
Slice the celeriac paper thin, a mandoline is a great help here. Lightly wash the slices to remove root hairs that grow from the nobby root crevices. Lay on a paper towel and pat to dry. Heat about 2" of peanut oil in a heavy pan until it is hazy but not smoking. Place one slice in the oil. If it doesn't sizzle vigorously, remove the chip and allow the oil to heat further. Once hot, add a small handful of chips to the oil. Cook until golden brown, turning for even cooking. Remove with a slotted spatula and drain on paper towels. When cool, place in a bowl and add salt to taste.
In a small bowl, combine the mayonaise, and pimento. Stir in half of the diced pickle. Add remaining pickle and salt and pepper to taste. Some of us on the farm like a lot of pickle in it while others prefer the more complex flavor with pickle and pimento balanced. Serve the remoulade as a dip to the chips.
Posted by Christine at October 3, 2005 10:46 PM
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