Jasmine Rice with Crispy Shallots and Celery Root

1. 1

   Cook the jasmine rice according to package directions and set aside, covered to keep warm.

2. 2

   Spread the shallot slices out in a single layer and season with salt and pepper.

3. 3

   Dredge the shallots in the flour and toss in a handheld sieve to shake off excess.

4. 4

   Repeat process with the grated celery root.

5. 5

   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.

6. 6

   Season immediately with salt.

7. 7

   Repeat process for the celery root.

8. 8

   Add the fried shallots and celery root to the cooked rice and toss to combine.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.