ITALIAN CELERY ROOT Sug Springman
From Burton Cookbook.
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A historical recipe
Burton Cookbook, by Burton Valley Elementary School.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Wash celery root as best as possible.
- Boil until tender.
- Cool, peel, and slice, When boiling, be careful not to get it mushy.
- Dip slices into beaten egg, then into bread crumbs seasoned with salt, pepper, garlic, and @ generous amount of Parmesan cheese.
- Fry in oil and butter over medium heat till golden brown.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Vegetable peeler