Celery Root Fries
You don’t need to deep fry your fries, baking them allows for less oil absorption and a cleaner kitchen. Plus you don’t have a cauldron of 400 degree oil boiling away on the stove top.
Celery Root (aka Celeriac), because of its low Glycemic Index is a great replacement for potatoes and offers benefits for those with dietary concerns like Dairy, gluten, vegetarian preferences, cardiovascular issues, diabetes and even inflammatory bowel issues.
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Ingredients:
- 1 or 2 Celeriac (celery roots)
- Olive Oil
- Salt to taste
- Favorite mustard or Real Mayonnaise, as a topping
Procedure:
- Peel and cut the celeriac into thin strips. Use a mandolin if you have one; or slice off the tough skin with a chef’s knife. Then slice the celeriac into discs. Cut as thin as you can to emulate skinny French Fries. Thicker won’t change the taste, just the cooking time. Lay the discs flat, and slice into strips.
- While prepping the celeriac, bring a pot of water to a rolling boil. Add Sea Salt. Blanch the strips for 2 to 3 minutes, drain and rinse with cold water until cool (to stop the cooking process.) Drain and dry the strips.
- Arrange the strips on a cookie sheet covered with parchment paper and drizzle with Olive Oil. Sprinkle with Sea Salt. Place under the broiler for about 10 minutes. Remove from oven and flip the strips over to make sure all sides are being cooked evenly. Return to the broiler for about another 10 minutes, until crispy but not scorched. Remove and immediately re-season.
- Serve hot with a side of Mustard and/or Mayonnaise or ketchup or all three.
Note: [link2post id=”244″]Click here[/link2post] to check out another of our recipes using Celeriac!
