Potatoes with Celeriac and Orange Oil

[Guest guest]

Potatoes with Celeriac and Orange Oil

 

 

1 large orange

1/2 cup olive oil

4 large potatoes, firm

2 small celeriac

rosemary

coarse salt

black pepper

orange juice

lime juice

white pepper

sunflower oil

 

 

1. Orange oil: 2 days before, peel the orange, making sure no pith is

left on the peel. Cut the peel into very fine strips and heat in 6

Tbsp (90 ml) olive oil to about 150 F (65 C). Remove from the heat,

pour into a screw topped jar, and leave to stand for 2 days.

 

2. Preheat the oven to 350 degrees F (180 F).

 

3. Place the rest of the olive oil (30 ml) into an ovenproof dish.

 

4. Slice the potatoes and celeriac into thin wedges. Place them in the

dish and sprinkle them with the salt and black pepper.

 

5. Bake for 10 to15 minutes; garnish with rosemary.

 

6. Drain off the orange oil, add a little orange and lime juice to

taste and season with salt and white pepper. Pour this over the

potatoes and celeriac.

 

7. Finally take the drained orange peel and deep fry in a little

sunflower oil. Sprinkle the peel over the vegetables and serve.

 

 

 

Serves 2 -4.