Celeriac Fries

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Celeriac Fries

 

1 large celeriac or 2 small, pared and sliced into thin sticks

2 tbsps. extra virgin olive oil

sea salt

freshly ground black pepper

 

Fill a one quart pot 1/2 with water, bring to a boil, and add a pinch of sea

salt.

Fill a large bowl 2/3 with ice-cold water.

Blanch the celeriac fries for exactly 2 minutes in the boiling water, drain in a

colander, and immediately transfer the fries to the bowl with ice-cold water.

Leave to cool for at least 10 minutes.

Drain the celeriac fries, transfer to a small bowl, add extra virgin olive oil,

and turn until the fries are completely covered in the oil.

Arrange the fries in a single layer on a baking tray covered with baking paper

(also called parchment paper), sprinkle with sea salt and freshly ground black

pepper.

Place pan in the middle of the over, and broil for 15 to 20 minutes until the

fries are golden and slightly crispy on the outside.

Remember to turn the fries over occasionally, so that they're cooked evenly on

the outside. Serve the celeriac fries immediately, while still hot.