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Crispy Celery Root Fries with Truffle Mayo

Celeriac cut into sticks, parboiled, tossed with a little cornstarch, and roasted on a screaming-hot pan until deeply golden, served with a quick truffle mayo.
Print Recipe
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 3 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the fries
  • 1 large celery root 1 to 1.5 lb, peeled, cut into 1/2-inch sticks
  • 2 tbsp neutral oil
  • 1 tbsp cornstarch optional, for extra crisp
  • 1 tsp fine salt plus more to finish
  • 1/2 tsp black pepper
For the truffle mayo
  • 1/2 cup mayonnaise
  • 1 tsp truffle oil plus up to 1 tsp more to taste
  • 1 tsp lemon juice
  • 1 small garlic clove grated, or 1/4 tsp garlic powder
  • 1 tsp Dijon mustard optional
  • 1/4 tsp fine salt

Equipment

  • Oven
  • Sheet pan
  • Saucepan
  • Small bowl

Method
 

  1. Heat the oven to 450°F with a rimmed sheet pan inside on the top-third rack.
  2. Boil the celery root sticks in salted water 3 minutes. Drain and pat completely dry.
  3. Toss with the oil, salt, pepper, and cornstarch.
  4. Spread in a single layer on the hot pan. Roast 15 minutes, flip, then 10 to 15 minutes more, until deeply golden.
  5. Whisk the truffle mayo ingredients, adjusting the truffle oil to taste. Finish the fries with flaky salt and serve hot.

Notes

Dry the sticks hard after parboiling — surface water steams instead of crisping.
Hot pan is what sears the bottoms on contact.
Truffle oil is potent: add it a 1/4 teaspoon at a time.