Well, I've come down from the book launch now, so it's time to get on with more serious matters.
Or not. I mean, it's Friday, for crying out loud. Whoever gets down to work on a Friday afternoon??
Time to be a little less earnest, methinks. So first, I'll show you a picture of my cellulite-puckered backside.
Oh, come on. You didn't really think I was going to show you my peachy buttocks, did you?
Obviously, it's a celeriac - that most unpretty, underrated, little-loved root vegetable. The one that usually gets left on the shelves, like the sad school geek at the disco.
Well, I have a soft spot for celeriac as it happens. Packed with peppery, dusky flavour, it's one of my highlights over the winter period - great for mashes, gratins, remoulades, and soups and stews.
But with the recent addition of Denis Cotter's 'Wild Garlic...' to my book collection came a new use for celeriac that I just couldn't resist - fritters.
I don't want to get in trouble with either Mr Cotter or his publisher, so I'm not going to give the recipe here - but suffice to say you need to make some rosemary oil, a punchy aioli (the addition of roasted garlic, capers, and Dijon mustard is key) and some parmesan breadcrumbs for the fritter coating. And yes, it does take a wee while, but the results are truly worth it.
I am in lurrrrrve, people. These lovely, light fritters reveal a whole new side of celeriac that I never knew even existed. Forget school geek - this is the full, spinning-around disco champ, complete with spangly bits. Spangly bits, I said. Really.
Would it surprise you to learn that I've already booked a spot at Café Paradiso for later this year?
No, I thought not.
Subscribe to:
Post Comments (Atom)
34 comments:
absolutely cool, what a clever idea to use up an underrated vegetable.
Wow, marvelous! Such fritters must taste great!
Cheers,
Rosa
i have never tasted celeriac before, always being turned off by its appearance. How wrong am I! I need to look for some at my local grocery store soon.
I really need to get hold of that book- it looks incredibly delicious!
These look great, a wonderful use of celery root!
Hmm, looks like your butt has some disgusting infection, yowza :) Celeriac is really popular these days!! It's killing me it's not available here!!
Those look so light (paradox, I know) and delicious! I love fried veg :)
Great post and I did laugh at your comment on peachy buttocks hahaha!!
Great looking fritters with the humble celeriac. :D
Rosie x
The fritters look marvelous. That is one ugly vegetable - kudos to you for making something so appetizing from it.
That is a really great recipe. Who would have thought your backside would loko so tasty fried and served up with aioli?!
I love celeriac - I've made it into rosti before, but never fritters!
I love celeriac - I usually make oven-baked chips or mash it with potato. But these fritters look delectable!
It's actually okay to reprint the recipe - something I learnt on my food writing course with Sophie Grigson and Alastair Hendy last year.
There is no copyright on a recipe in terms of the process. There is, hwoever, copyright in the words used to describe the recipe.
But one recipe from a book and properly credited is within the bounds of fair use.
I wouldn't do my Recipe Road Tests on my site if it were against the law!
Hi there my name is Jeena and I have started a food recipe forum that I thought you would like to join here Click here for food recipe forum
I would love to see you on there to chat about food and cooking you can talk about anything you like and start your very own topics. :-)
Hope to see you soon
Thanks
Jeena x
This is my kind of food. Fried goodness with aioli. What's not to love about it?
Yummy! :-)
That is such a great idea! I think celeriac is kinda like the Ugly Duckling. She shows up at the ten-year reunion and no one can believe how hot she turned out. :)
I'm in lurrrrrve too! These look so tasy...
Fried, crispy, delicious.
Mmmm, I love me celeriac...and then deep fried...now you are talking.
The fritters look delicious. I wish I could reach into the screen and steal one of the plate.
Oooo these fritters look delish!
Maria
x
The fritters look very tasty, indeed! Great post!:)
wow that looks awesome!
These do look good. I have bought the book on the strength of your earlier post - can't wait 'til it arrives.
Ok, you've just made celeriac appealing to me! :)
i'm a total sucker for unloved veggies like celery root. those fritters look great! and you can't beat a good aioli with a stick.
These really do look good, will be interested to see what you think of Cafe Paradiso, read a couple of mixed reviews the other day but most glowing reports!! Have you booked Locatelli's yet? I'd cover up those buttocks when going if I were you:)
Phew! Much better than a bottom - surely? They look delicious.
I'm now linking to your site, so your choice if you are up for the same.
Cheers
David
you have magic hands, the fritters look absolutely gorgeous! I bet they must taste excellent too.
Wow! I would have never thought of frying celeriac in a million years. Definitely a must-try. And thank you for visiting my blog!
Hi there, funnily enough I've just posted about celeriac too, so I mentioned your post!
I love celeriac and can imagine these fritters are just wonderful. Add the caper and rosemary aioli and I think I'd be in love too!!
Oh - I've been meaning to blog these for a while - so good! I love the book too.
Café Paradiso is wonderful, one of my favourite restaurants although I haven't been in over a year. When are you going? Have you been to Cork before?
Hi eatlikeagirl - nope, haven't been before. Going in September. Looking forward to it HUGELY!
Those look good. Thanks!
I love celeriac, but have never thought of making fritters, surprising as I use it in rosti, mash (with sweet potatoes), soups, stews and casseroles (inc. veg curry and veg chilli). Thanks, will give it a go!
i have never tasted celeriac before, always being turned off by its appearance. How wrong am I! I need to look for some at my local grocery store soon. 2945abc45 0215
Post a Comment