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1
Preheat the fryer.
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2
Preheat the oven to 400 degrees F.
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3
In a mixing bowl, toss the fennel with the olive oil, salt and pepper.
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4
Place on a small baking sheet and roast until caramelized, about 30 minutes.
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5
Remove from the oven and cool.
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6
Place the beets in a saucepan and cover with water.
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7
Season with salt and pepper.
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8
Bring the liquid to a boil, reduce the heat to medium and cook until tender, about 8 to 10 minutes.
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9
Drain and cool in an ice bath.
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10
Remove and drain on paper towels.
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11
Slice the beets in half.
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12
In another shallow bowl, toss the beets with olive oil, salt and pepper.
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13
Set aside.
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14
Place the potatoes in a saucepan, over medium-high heat and cover with water.
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15
Season with salt.
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16
Bring the water to a boil, reduce heat the medium and simmer until tender, about 4 to 6 minutes.
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17
Drain and cool in an ice bath.
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18
Remove and dry on paper towels.
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19
Toss the potatoes with olive oil, salt and pepper.
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20
Set aside.
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21
In a mixing bowl, combine the mayonnaise, mustard, lemon juice, onions, horseradish, garlic, parsley, and tarragon.
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22
Mix until fully incorporated.
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23
Season with salt and pepper.
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24
Add the crabmeat and mix well.
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25
Season with salt and pepper.
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26
Fry the celery root slices until golden brown.
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27
Remove and drain on paper towels.
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28
Season with salt and pepper.
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29
To serve, fan the slices of potatoes in the center of each serving plate.
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30
Mound the crab salad in the center of the potatoes.
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31
Place the beets and fennel around the salad.
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32
Garnish the top of the crab salad with the fried celery root chips.
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33
Garnish with parsley.
