Recipe courtesy of Sara Moulton
4 to 6 servings



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 F. 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.


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