Gastronomixs

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.

Deep-fried celeriac nests with ras el hanout

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to thousands of components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

 

celeriac

 

 

ras el hanout

 

 

salt

Preparation method

  • Clean the celeriac and use a food slicer or Japanese mandolin to cut it into wafer-thin slices 1 mm thick.
  • Then cut into very thin strips (julienne) 1 mm thick and approximately 6 cm long.
  • Rinse and dry the celeriac and deep-fry at 140°C in unused peanut oil.
  • Allow to drain on paper towels and sprinkle immediately with salt and ras el hanout.
  • Serve directly or store in an air-tight container with silicone granules.

Serving suggestions

  • As a crispy garnish in a salad.
  • As a crispy component in a composition with fennel, cod, mushrooms or leek.
  • Vary with shapes, e.g. cut out circles to make crisps to serve with an aperitif.

Previous page