CELERIAC FRIES ( BAKED)

 

Celeriac might be an ugly vegetable, but once you get past its rough, brutish appearance I promise you’ll fall so in love with this awesome root. It’s like an amazing hybrid of parsnips and potatoes, filled with goodness, low in carbs, making it the healthiest, best alternative to fries.

The fries are packed with calcium, iron, magnesium, phosphorus, potassium and fibre. Even better for those of you watching your weight, these veggies are incredibly low in calories, carbs and basically fat free – so now you can enjoy fries the right way, without worrying about their impact on your health or waistline! I know most of you have probably never tried this veggie, but trust me it’s a real winner, and it’s always fun to bring something new into your diet. I can’t wait to hear what you all think!

I eat these fries with everything, they’re the perfect filling accompaniment to any and every meal from a a beef stir-fry, to  a roast chicken, a side for homemade burgers, or roasted with sweet potatoes and carrots for an awesome plate of warming, winter goodness. They taste amazing mashed too but I’ll save that recipe for another time.

INGREDIENTS: serves 3

  • – 1 celeriac
  • – about 4-5 stalks of fresh rosemary
  • – 2 teaspoons of dried mixed herbs or Cayenne pepper or paprika
  • – a sprinkling of chill flakes
  • – salt and dash of  olive oil / rapeseed oil ( the oil is optional. No oil needed if you bake these fries on grease proof paper)

HOW TO:

Start by pre-heating the oven to 200C. Then peel the celeriac – sometimes it’s easier to cut it in half before peeling, as it makes it easier to hold. If your celeriac has lots of bumpy roots at the top it’s also easier to slice those off before peeling.

Once you’ve got down to the nice white layer of celeriac chop  into fries( long thin), making them as thick as you like – I’m more of a  thin chip than  a fat chip girl but I know everyone has their own preference and these taste great either way.

Place them on a baking tray lined with greaseproof paper. Cover the celeriac with dash olive oil, dried herbs, chilli flakes, salt and a few sticks of fresh rosemary before roasting them for about 45 minutes, until the outside of the wedges are beginning to crisp and the inside has become perfectly squishy and tender. You might need to take them out half way through and flip them. Once the edges have started to turn a lovely golden brown you know you’re good to go! Serve and enjoy!