When our dear hooligan friends The Nodzzz blew through L.A. on a little lightning tour recently, we had the pleasure of test running some dishes for them. After our recent manifestation of a French celery root remoulade hit our stomachs and hearts so hard, we though or refitting celeriac for a cross breeding of two Thai favorites: Som Tam and PadThai . What post-Ramones-gutter-twee gang wouldn’t love celery root noodles dressed with a coco-peanut chili sauce, carrot ribbons, and fistfuls of cilantro?
2 Celeriac roots
2 Cups Spanish peanuts
6 Smaller carrots
1 Bunch cilantro
1 Cup smooth peanut butter
½ Can coconut milk
2 Tbs. sambal olec
1 Tbs. honey
1. Prepare the celeriac as you would for our recent version of celery root remoulade.
2. While you wait for the water to boil for blanching the roots, heat a medium sauté pan on medium heat and dry roast the peanuts for about four minutes. Agitate them in the pan often to avoid burning.
3. Using a vegetable peeler, shave the carrot into fettucine-esque ribbons, then place ‘em in a bowl of cold water. Pick the cilantro of all its leaves, and add to the carrots.
4. Toss the toasted peanuts, cilantro, blanched and cooled celery root, and carrot noodes with the coco peanut cream.
Serve with sriracha and sprouts.
If you do a good job, follow all our instructions, and are lucky enough to have a spit-master like Sean Paul Presley eating from your table, you’ll elicit a reaction something like this:
Beverage: Reutberger Klosterbier St. Josefi-Bock (made by nuns)
Soundtrack: The Nodzz. Playing in your backyard, on your roof, or under your bed.