Baked Celeriac Chips or Fries
User Reviews
5
Baked Celeriac Chips or Fries
Description
The preparation involves peeling the celeriac by first trimming the ends to create a stable base, then slicing or quartering for easier peeling. The chopped celeriac is cut into fry-sized fingers about a quarter to three-eighths inch thick. These pieces are tossed with olive oil, paprika, and salt, ensuring even seasoning and coating. Baking on a lined tray in a preheated oven at 400°F crisps the edges while cooking the inside to softness over approximately 30-35 minutes.
The mild sweetness and earthy flavor of celeriac pair well with savory spices like paprika. These baked chips offer a crisp outside and a soft interior closer to traditional fries but with a distinct flavor. They can be served as a snack or alongside meals as a vegetable side.
For best results, arrange the fries in a single layer on the tray to promote even crisping. Celeriac chips can be prepared ahead by blanching and freezing, and properly stored peeled celeriac lasts up to 10 months in the freezer. Take care to store celery root separately as it spoils quickly when stored with other vegetables.
Ingredients
- 15.8 z celery root about 450g, raw
- 1½ teaspoon paprika sweet
- 1 teaspoon salt
- 2 tablespoon olive oil
Instructions
- Pre-heat the oven to 400 degrees F (200 degrees C) conventional oven setting.
- First, start by cutting off each end so you end up with a flat base. This makes it easier to work and prevents the celeriac from slipping during peeling. Lay it on a board and use a knife to peel it lengthwise. Alternatively, slice the celeriac or celery root lengthwise in the middle to get halves, then into quarters. Using a knife, a potato, or a vegetable peeler, proceed on to then peel each quarter.
- Once peeled, slice into smaller chunks and cut these again so you end up with fingers (chips or fries), each about a ¼ to ⅜ inch in size.
- Transfer the cut slices to a medium-sized bowl. Toss with olive oil, salt, and paprika to season.
- Place the seasoned fries on a lined rack or baking tray. Spread them out, trying as much as possible, so they crispen up properly. Bake for about 30-35 minutes, until slightly crunchy on the outside but soft on the inside.
- Serve these celeriac chips with your favourite main dish, salad or dipping sauce.
Notes
- Spread the celeriac chips in a single layer on the baking tray to ensure they crisp properly.
- To prepare ahead, peel, slice, blanch for 2 minutes in salted water, then cool in ice water before freezing in airtight containers.
- Properly stored peeled and uncooked celeriac can keep in the freezer for up to 10 months.
- Store celery root separately from other vegetables to prevent rapid spoilage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 66 kcal
% Daily Value*
| Calories | 66kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 586mg | 24% |
| Potassium | 29mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 369IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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