The celeriac isn’t going to win any prizes for its beauty but we know that, right? What I have only learnt recently, however, is how perfect they are for making fries. These oil-free celeriac fries have a soft yet silky texture on the inside and crisp edges. The flavor has a hint of celery but not overwhelmingly so.
Celeriac also has a lot of goodness hidden in it, being a source of vitamin K, some B vitamins, and minerals such as iron and calcium alongside various anti-oxidants. Celeriac is in season from September through to April (in the UK) so now is a great time of year to make these.
The knobbly skin takes a bit of tidying up; I find it easier to use a knife to cut away the edges as they can be so uneven, rather than try to peel it away. To be able to make these celeriac fries minus any oil (it is January after all), it’s a good idea to cook them on baking parchment so they don’t stick – the last thing you want is to turn them halfway and leave behind the crispy layer on the baking tray!
These oil-free celeriac fries are a perfect side dish with anything you might usually have fries with and taste amazing served with a dip such as beetroot ketchup!
- 1 large celeriac, peeled and cut into thick chips
- 3 garlic cloves, roughly chopped
- 1tsp dried rosemary
- ½tsp black pepper
- Preheat the oven to 220C / 475F / Gas Mark 7.
- Spread the cut celeriac chips out over a sheet of baking parchment. Sprinkle over the garlic, rosemary and black pepper.
- Bake in the oven for forty minutes, turning halfway.
I’m linking up with Healthy Vegan Fridays and Recipe of the Week.
