• Place celery root and garlic in a medium pot of cool, lightly salted water. Bring to a boil, then reduce heat and simmer for 25 minutes. Drain and return to pot. Mash with chicken stock, butter, salt and pepper until smooth.

  • Meanwhile, line a large baking sheet with paper towels. Trim the leek into 2-inch segments; then split and cut into matchsticks. Wash and dry very well.

  • Heat oil in a deep skillet over medium-high heat. Working in batches, add the leeks and fry until golden brown, about 2 1/2 minutes. Transfer to the baking sheet and sprinkle with pinch of salt after each batch. Let cool.

  • Transfer celery root to a serving dish and top with frizzled leeks.


Use only the white and light-green parts of the leek. To clean, slice in half lengthwise, leaving the root end intact. Submerge in water several times to wash away all dirt.

Nutrition Facts

235 calories; 16 g total fat; 563 mg sodium. 22 g carbohydrates; 5 g protein;