Celery Root Napoleon with Parmigiano and Truffle Oil
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Ingredients
| 1 | lg. celery root knob, leaves removed | | 1 qt. | pure (pomace) olive oil | | 4 tbsp. | pure (pomace) olive oil | | 4 | celery ribs | | 1/2 lb. | Parmigiano-Reggiano cheese, shaved into thin strands | | 4 | fl. oz. white truffle oil | | 1 | lemon, zested and juiced | | Salt, to taste | | Freshly ground black pepper, to taste |
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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 (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 tbsp. 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 tbsp. warm celery mixture. Top with shaved Parmesan cheese and serve immediately.
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