Ingredients Jump to Instructions ↓

  1. 1 cup homemade mayonnaise

  2. 2 teaspoons Dijon mustard

  3. Juice of one lemon

  4. 1/2 cup minced onions

  5. 1 tablespoon minced shallots

  6. 1 teaspoon minced garlic

  7. 1/4 cup pressed capers

  8. 1 tablespoon chopped parsley

  9. 1 tablespoon chopped chervil

  10. 1 tablespoon chopped tarragon

  11. Salt

  12. Freshly ground black pepper

  13. 1 pound lump crab meat, picked over for cartilage

  14. 2 pounds whole celery root, peeled, and cut into 2 by 1-inch batons, blanched

  15. 1 cup flour

  16. Essence

  17. 1 egg, beaten

  18. 1 cup bread crumbs

  19. 2 cups chiffonade of assorted baby greens

  20. 2 ounces Parmigiano-Reggiano cheese, grated

Instructions Jump to Ingredients ↑

  1. Preheat the fryer. In a mixing bowl, combine the mayonnaise, mustard, lemon juice, onions, shallots, garlic, capers, parsley. chervil, and tarragon. Mix until fully incorporated. Season with salt and pepper. Combine the crab meat and ravigote together and chill. Season the celery root with salt and pepper. Season both the flour and bread crumbs with Essence. Lightly toss the celery root in the flour. Dip into the egg mixture, letting the excess drip off. Dredge the celery root in the bread crumbs, coating each side completely. Fry the fries until golden brown about 3 to 4 minutes, stirring occasionally for overall browning. Remove from the fryer and drain on a paper towels. Season the fries with Essence. To assemble, cover the bottom of each plate with the greens. Spoon the ravigote in the center of each plate. Arrange the celery root fries around the ravigote. Garnish with the grated cheese.

  2. Yield : 4 servings


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