Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         celery root knob -- leaves removed
   1      quart         pure -- (pomace) olive oil,
                        -- plus
   4      tablespoons   pure -- (pomace) olive oil
   4                    celery ribs
     1/2  pound         parmigiano-reggiano cheese -- shaved thin strands
   4      ounces        white truffle oil
   1                    lemon -- zested, juiced
                        salt -- to taste
                        freshly-ground black pepper -- to taste

Preparation:

Slice the celery root into paper thin slices, using a peeler or a very sharp knife. Heat 1 quart olive oil in a very deep sauce pan over a moderate heat until just smoking. Fry the celery root pieces 3 or 4 at a time so they do not lower the oil temperature. Fry until the pieces are nice and light brown. Drain on paper towels. Season well with salt and pepper. Continue to fry the celery root until all are completed (about 20 to 25 pieces resembling potato chips). Meanwhile chop the leaves from the celery root finely to yield 1/4 cup. Slice the celery ribs thinly on a bias to 1/8-inch thick. In a large 12- to 14-inch sauté pan, heat 4 tablespoons of olive oil over high heat. Sauté celery pieces until light brown and quite soft. Remove to a mixing bowl while still hot and mix with chopped celery root leaves, white truffle oil, lemon juice and minced lemon zest. Season with salt and pepper. Build towers by alternating fried celery root slices and 1 to 2 tablespoons warm celery mixture. Top with shaved parmesan cheese and serve immediately. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5621)