Jasmine Rice With Crispy Shallots And Celery Root

Recipe Ingredients

16 oz	454g	Jasmine rice
4 oz	113g	Shallots - (to 5) - peeled, sliced thin (large)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Wondra flour - for dredging
1		Celery root bulb - peeled, grated (small)
		Peanut oil - for frying

Recipe Instructions

Cook the jasmine rice according to package directions and set aside, covered to keep warm. Spread the shallot slices out in a single layer and season with salt and pepper. Dredge the shallots in the flour and toss in a handheld sieve to shake off excess. Repeat process with the grated celery root.

In a deep pan heat 1 to 2 inches of the oil to 360 degrees. Fry the shallots until golden brown and transfer to paper towels to drain. Season immediately with salt. Repeat process for the celery root. Add the fried shallots and celery root to the cooked rice and toss to combine. Serve immediately.

This recipe yields 4 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8882 broadcast 05-12-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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