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Pickled Potato Chips, Apple Kimchi and Celery Root Purée

Michael Robins

Sydney’s serves these crispy one-bite wonders on top of braised shortrib, with apple kimchi and celery root purée.

Pickled Potato Chips
5 russet potatoes
2 cups white vinegar
2 L canola oil

Apple Kimchi
4 granny smith apples
1 carrot
½ red onion
3 tbsp soy sauce
3 tbsp mirin
1 tbsp sriracha
½ tsp minced garlic
½ stp minced ginger
1 tsp paprika

Celery Root Purée
1 celery root
1 cup milk

Pickled Potato Chips
1. Slice potato into chips.
2. Cover sliced potatoes in vinegar and let sit for 45 minutes.
3. Preheat oil to 350°F. Remove potatoes from vinegar and dry on paper towel. Fry potatoes in small batches until golden brown. Remove from fryer and season with salt.

Apple Kimchi
1. Dice vegetables in small matchstick shapes.
2. Combine remaining ingredients in bowl and mix. Add the kimchi sauce to the vegetables, mix well and set aside in fridge.

Celery Root Purée
1. Peel and chop celery root into golf ball sized chunks.
2. In a pot, cover the celery root with water and one cup of milk. Bring to a boil and cook over medium heat until tender when poked with a fork.
3. Strain celery root, reserving the liquid. Place into a blender and puree, slowly adding liquid until mixture blends smoothly. Season with salt and place in fridge.

Yield 4 servings

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