| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | 1 | Servings | |
INGREDIENTS
| 2 | lb | Whole celery root; peeled, and cut into 2" by 1" batons |
| 1/2 | c | Flour; seasoned with 1 teaspoon Essence |
| 1 | Egg; beaten | |
| 1/2 | Bread crumbs; seasoned with 1 teaspoon Essence | |
| Salt and pepper | ||
| Oil for frying | ||
| 1/4 | c | Parmesan Cheese |
| 1/4 | c | Snipped chives |
| 1 | c | Prepared or homemade mayonnaise |
| 2 | tb | Minced celery |
| 2 | tb | Minced green onions |
| 1 | ts | Minced shallots |
| 1 | ts | Minced garlic |
| 1 | tb | Creole mustard |
| 2 | tb | Ketchup |
| Salt and pepper |
INSTRUCTIONS
REMOULADE DIPPING SAUCE ESSENCE OF EMERIL SHOW#EE2281 For remoulade: Combine all the ingredients in a mixing bowl and mix until incorporated. Season with salt and pepper. Set aside For the celery root French fries: Lightly toss the celery root in the flour. Dip into the egg mixture, removing any excess. Turn into the bread crumbs, coating both sides completely. In a large saute pan, heat the vegetable oil. When the oil is hot, add the celery root fries, carefully not to over- crowd the fries. Fry on one side until golden, about 2-3 minutes. Turn over and continue frying until done, about 2-3 minutes. Remove with a slotted spoon and place on a paper lined plate. Spoon a small amount of the remoulade onto the plate and pile the fries in the center. Garnish with the Parmesan Cheese and chives. Yield: 4 appetizer servings Posted to recipelu-digest by molony <molony@scsn.net> on Feb 19, 1998
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