Celery root fried in lard
2 servings
15 minutes
Fried celery root in lard is a fragrant and rich dish that combines the tender texture of the vegetable with a crispy, roasted note of lard. Celery, rich in minerals and vitamins, takes on a rich, slightly caramelized flavor from the cracklings. Lemon juice adds freshness while garlic spices and black pepper enhance the depth of aroma. The dish originated from a culinary quest for harmony between vegetables and animal fats popular in traditional European cuisine. Perfect as a standalone snack or side dish to meat dishes, it delights with its simplicity and naturalness. It is best enjoyed hot when the celery is infused with aromas and remains juicy inside while acquiring an appetizing golden crust outside.
1
Cut the celery root into thin random pieces.
- Celeriac: 1 piece
2
Cut the fat into small cubes.
- Salo (cured pork fat): 120 g
3
Place fat on a dry hot skillet. Fry on high heat, stirring occasionally.
4
Once the fat is browned, remove from heat.
5
Transfer to the plate.
6
Sprinkle celery with lemon juice and mix.
- Lemon juice: 1 tablespoon
7
Pour the melted fat into a heated pan. Place it on high heat.
8
Sprinkle with garlic spice.
- Garlic powder: to taste
9
Once the bottom side is browned, stir.
10
To salt.
- Sea salt: to taste
11
Add pepper.
- Ground black pepper: to taste
12
Stir after 3-4 minutes.
13
Stir again after 2 minutes and remove from heat.
14
Transfer to the cracklings and mix.
