Deep-fried celeriac nests with ras el hanout

A classic preparation method that was a real hit in the nineties. Deep-frying was a preparation method frequently used with vegetables in this era on account of the crispy and savoury notes this gives to a dish. Often the vegetables would be deep-fried at 180 °C, which resulted in the vegetables developing a bitter taste. Working at a lower temperature will, however, retain the flavour and colour.