I think my favourite thing about celeriac is that is that is super low in in carbs compared to potatoes and other starches. Celeriac is also very low in calories and has many anti-oxidants. It is high in vitamin k and contains several essential minerals such as phosphorus, iron, calcium, and magnesium.
It does have a slight celery taste to it but is very subtle when cooked and makes a fantastic substitute for potatoes. I really like it mashed but it can be slightly runny so you have to be careful not to put too much liquid with it. So far these celeriac fries are my favourite!!
1 Large Celeriac
1 Teaspoon Diced Rosemary
1/2 Teaspoon Sea Salt (or more to taste)
1 Teaspoon Oil
Preheat your oven to 400f degrees.
Step 1- Wash your celeriac, the top tends to have lots of hidden dirt in the roots. I like to keep the top on and use it as a handle when using the mandolin. Julienne your celeriac into what ever size fries you would like to have.
Step 2- Lightly coat in your favourite oil and sprinkle with your sea salt and diced rosemary.
Step 3- Line a cookie sheet with parchment paper and layout the celeriac fries so that none are overlapping for even cooking. Bake at 400f degrees for twenty to thirty minutes depending on the size of your fries. Keep your eye on them and flip when browned. They are ready when both sides are lightly browned or lighter if you like a softer fry.
Note: Makes 2 servings.