Parsleyed Celery Root Fritters And Lemon Aïoli Recipes

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PARSLEYED CELERY ROOT FRITTERS AND LEMON AïOLI



Parsleyed Celery Root Fritters and Lemon Aïoli image

Can be prepared in 45 minutes or less.

Yield Makes about 12 fritters, serving 4 as a first course

Number Of Ingredients 11

2 garlic cloves
3/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon freshly grated lemon zest
2 teaspoons fresh lemon juice
1 cup all-purpose flour
1 cup beer (not dark)
1 1/2 teaspoons celery salt
a 1-pound celery root (sometimes called celeriac)
about 4 cups vegetable oil for frying
about 12 fresh small flat-leafed parsley sprigs

Steps:

  • Mince garlic and in a bowl stir together aïoli ingredients and salt and pepper to taste. (Aïoli may be made 2 days ahead and chilled, covered.)
  • In a bowl whisk together batter ingredients and pepper to taste. With a sharp knife peel celery root and cut crosswise into 1/4-inch-thick slices.
  • In a deep large heavy skillet (about 12 inches wide by 3 inches deep) heat 1 inch oil over moderately high heat until a deep-fat thermometer registers 375° F. Working in batches of 3, coat celery root slices in batter, letting excess drip off, and immediately press a parsley sprig into batter on one side of each slice. Carefully drop coated slices, parsley sides up, into oil and fry, turning them once, until golden brown, about 1 minute on each side. Transfer fritters as fried with tongs to brown paper or paper towels to drain. Return oil to 375° F before next batch.
  • Serve fritters immediately with aïoli.

FRENCH LENTILS WITH CARAMELIZED CELERY ROOT AND PARSLEY



French Lentils with Caramelized Celery Root and Parsley image

Earthy textures make this salad as interestingto look at as it is to eat. French lentils are firmer than many other varieties, so they won't get mushy or break apart as they simmer. Don't be turned off by the gnarled appearance of celery root. Once caramelized, the vegetable's citrusy, licoricelike flavor shines.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h

Number Of Ingredients 8

2 cups cold water
3/4 cup French lentils
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 medium celery root (about 1 pound), washed well, peeled, and cut into 1/2-inch pieces
1 cup fresh flat-leaf parsley
2 tablespoons fresh lemon juice
1 small shallot, minced
Coarse salt and freshly ground pepper

Steps:

  • Bring water and lentils to a boil in amedium saucepan. Reduce heat, and gentlysimmer, partially covered, until lentils arejust tender, 27 to 30 minutes. Drain lentils,and transfer to a medium bowl.
  • Meanwhile, heat 1 teaspoon oil in a mediumnonstick high-sided skillet over mediumheat. Cook celery root, stirring occasionally,until caramelized, 18 to 20 minutes.
  • Add celery root to bowl with lentils. Stirin parsley, lemon juice, shallot, 1 teaspoonsalt, 1/4 teaspoon pepper, and remaining tablespoon oil. Let cool. Divide among 4 bowls.

Nutrition Facts : Calories 209 g, Fiber 7 g, Protein 9 g, SaturatedFat 1 g, Sodium 397 g

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