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Celeriac chips
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<blockquote data-quote="LittleGreyCat" data-source="post: 1642333" data-attributes="member: 6467"><p>Well, the preliminary results are in:</p><p></p><ol> <li data-xf-list-type="ol">Don't cut them too thin - they cook too quickly but don't seem soft all the way through. This could be a feature of celeriac, of course.</li> <li data-xf-list-type="ol">Don't get the oil too hot. If the outside goes dark brown (O.K. in standard chips) they go very bitter. There is a trace of bitterness anyway.</li> <li data-xf-list-type="ol">Cut them thick and chunky. This gives a brown exterior and a soft interior.</li> <li data-xf-list-type="ol">Keep the oil around 140C-150C. This will cook them without turning them too dark.</li> </ol><p>Not bad for a first attempt. The flavour is quite strong and a little bitter. They would never be mistaken for potato chips. Nice with a bit of salt and vinegar. They really need to go with something else which can complement the flavour. I think a nice cheese sauce (or even just grated cheese) would work well.</p><p></p><p>Not a replacement for a bag of chips, but a quick vegetable to add variety to the average meal. I think I will go mainstream with these (after a bit of BG testing). Next stop may be a chip butty with a Lidl roll. Will the excitement never end? <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p><p></p><p>Edit: if you suffer from cravings for days gone by these are not a bad substitute for chips. Visually they hit the spot. Picture after I've scoffed them.</p><p></p><p>Edit #2: is there a way to upload pictures? I just seem to have the option for an image URL from a third party site. Ah! need to use "additional options".</p><p></p><p>P.S. interesting weather at the moment. Watching the radar and some people are getting more than their fair share of snow.</p></blockquote><p></p>
[QUOTE="LittleGreyCat, post: 1642333, member: 6467"] Well, the preliminary results are in: [LIST=1] [*]Don't cut them too thin - they cook too quickly but don't seem soft all the way through. This could be a feature of celeriac, of course. [*]Don't get the oil too hot. If the outside goes dark brown (O.K. in standard chips) they go very bitter. There is a trace of bitterness anyway. [*]Cut them thick and chunky. This gives a brown exterior and a soft interior. [*]Keep the oil around 140C-150C. This will cook them without turning them too dark. [/LIST] Not bad for a first attempt. The flavour is quite strong and a little bitter. They would never be mistaken for potato chips. Nice with a bit of salt and vinegar. They really need to go with something else which can complement the flavour. I think a nice cheese sauce (or even just grated cheese) would work well. Not a replacement for a bag of chips, but a quick vegetable to add variety to the average meal. I think I will go mainstream with these (after a bit of BG testing). Next stop may be a chip butty with a Lidl roll. Will the excitement never end? :) Edit: if you suffer from cravings for days gone by these are not a bad substitute for chips. Visually they hit the spot. Picture after I've scoffed them. Edit #2: is there a way to upload pictures? I just seem to have the option for an image URL from a third party site. Ah! need to use "additional options". P.S. interesting weather at the moment. Watching the radar and some people are getting more than their fair share of snow. [/QUOTE]
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