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Ingredientes
- 1 med -sized celeriac, peeled and julienned on the mandoline
- 2 1/2 c. vegetable oil
- 1 x salt and pepper
Direcciones
- In a saucepot, bring the vegetable oil to 330 degrees Fahrenheit. Put the julienned celery root in the oil in small batches. Make sure to turn them around so they can fry proportionately.
- Remove from the oil when they have turned a golden brown colour and season with salt. Allow draining on a piece of kitchen paper.
- Serve as a garnish for fish, mushroom tartelette or possibly as part of a salad.
- Preparation time is 10 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 4 servings | |
| Calories 1204 | |
| Calories from Fat 1204 | 100% |
| Total Fat 136.25g | 170% |
| Saturated Fat 10.12g | 40% |
| Trans Fat 3.52g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
