Michael Robins
Sydney’s
Sydney’s serves these crispy one-bite wonders on top of braised shortrib, with apple kimchi and celery root purée.
Ingredients
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
Method
Pickled Potato Chips
- Slice potato into chips.
- Cover sliced potatoes in vinegar and let sit for 45 minutes.
- 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
- Dice vegetables in small matchstick shapes.
- Combine remaining ingredients in bowl and mix. Add the kimchi sauce to the vegetables, mix well and set aside in fridge.
Celery Root Purée
- Peel and chop celery root into golf ball sized chunks.
- 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.
- 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