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1
Use a coffee grinder or a blender to grind the coffee beans.
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2
Put the ground coffee in a bowl large enough to hold the celery root, add the sugar and salt, and stir with a rubber spatula to combine.
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3
Wash the celery root under warm water to remove any dirt.
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4
Put it on a cutting board and slice off the top and bottom.
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5
Set the celery root on a cut end so it lies flat.
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6
Use a knife to cut off the skin, following the shape of the vegetable from top to bottom.
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7
Set the cleaned celery root aside.
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8
Put all of the celery root peelings into the bowl with the coffee mixture and stir to coat the pieces evenly.
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9
Remove the peelings from the coffee mixture, put them in a medium pot, and cover with the rice bran oil.
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10
Reserve the remainder of the coffee mixture.
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11
Bring the oil to a simmer over medium heat, and cook the peelings at 210F (99C) for 10 minutes.
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12
Turn off the heat and cover the pot.
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13
Let the peelings infuse in the oil for 30 minutes.
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14
Strain the oil into a clean pot and reserve.
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15
Meanwhile, cut the cleaned celery root into 32 pieces.
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16
(Cut the celery root in half, cut each half into 8 wedges, then cut the wedges in half so they roughly resemble quarter moons.)
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17
Put these pieces into the reserved coffee mixture and mix to coat evenly.
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18
Cover the bowl with plastic wrap and refrigerate for 2 hours.
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19
Remove the celery root from the coffee mixture and place it in the pot with the infused oil, set over medium heat, and bring the oil to 210F (99C).
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20
The oil will bubble around the vegetables.
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21
Turn the heat down to low and cook for 15 minutes.
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22
Use a cake tester to poke the celery root.
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23
It should be tender with a bit of firmness in the center.
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24
When the celery root is cooked, serve immediately or pour the entire mixture into a shallow brownie or cake pan to cool.
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25
The celery root will be in an even layer just covered with oil.
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26
Warm the celery root in its oil either on top of the stove or in a low oven (200F/93C) to serve.
