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Ingredients
- 1 lrg Celery root knob leaves removed
- 1 quart Pure (pomace) extra virgin olive oil plus
- 4 Tbsp. Pure (pomace) extra virgin olive oil
- 4 x Celery ribs
- 1/2 lb Parmigiano-Reggiano cheese shaved thin strands
- 4 ounce White truffle oil
- 1 x Lemon zested, juiced Salt to taste Freshly-grnd black pepper to taste
Directions
- Slice the celery root into paper thin slices, using a peeler or possibly a very sharp knife. Heat 1 qt extra virgin olive oil in a very deep sauce pan over a moderate heat till just smoking. Fry the celery root pcs 3 or possibly 4 at a time so they don't lower the oil temperature. Fry till the pcs are nice and light brown. Drain on paper towels. Season well with salt and pepper. Continue to fry the celery root till all are completed (about 20 to 25 pcs resembling potato chips).
- Meanwhile chop the leaves from the celery root finely to yield 1/4 c.. Slice the celery ribs thinly on a bias to 1/8-inch thick. In a large 12- to 14-inch saute/fry pan, heat 4 Tbsp. of extra virgin olive oil over high heat. Saute/fry celery pcs till light brown and quite soft. Remove to a mixing bowl while still warm and mix with minced celery root leaves, white truffle oil, lemon juice and chopped lemon zest. Season with salt and pepper.
- Build towers by alternating fried celery root slices and 1 to 2 Tbsp. hot celery mix. Top with shaved parmesan cheese and serve immediately.
- This recipe yields 4 servings.
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