INGREDIENTS

INSTRUCTIONS

Slice the celery root into paper thin slices, using a peeler or a very
sharp knife. Heat 1 quart olive oil in a very deep sauce pan over a
moderate heat until just smoking. Fry the celery root pieces 3 or 4  at
a time so they do not lower the oil temperature. Fry until the  pieces
are nice and light brown. Drain on paper towels. Season well  with salt
and pepper. Continue to fry the celery root until all are  completed
(about 20 to 25 pieces resembling potato chips).  Meanwhile chop the
leaves from the celery root finely to yield 1/4  cup. Slice the celery
ribs thinly on a bias to 1/8-inch thick. In a  large 12- to 14-inch
sauté pan, heat 4 tablespoons of olive oil over  high heat. Sauté
celery pieces until light brown and quite soft.  Remove to a mixing
bowl while still hot and mix with chopped celery  root leaves, white
truffle oil, lemon juice and minced lemon zest.  Season with salt and
pepper.  Build towers by alternating fried celery root slices and 1 to
2  tablespoons warm celery mixture. Top with shaved parmesan cheese and
serve immediately.  Source: MOLTO MARIO with Mario Batali From the TV
FOOD NETWORK -  (Show # MB-5621)  Per serving: 9 Calories (kcal); trace
Total Fat; (5% calories from  fat); trace Protein; 3g Carbohydrate; 0mg
Cholesterol; 35mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean Meat;
0 Vegetable; 0 Fruit; 0  Fat; 0 Other Carbohydrates  Recipe by: Mario
Batali  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: <1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 72.7mg
Potassium: 2.7mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g