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Why Choose Celeriac for Fries?
So, why opt for celeriac instead of the trusty potato? Firstly, the flavour is a major draw. It’s less starchy than a potato, with hints of celery and parsley, and a gentle nuttiness that deepens when roasted. This complex taste profile means celeriac fries stand up well on their own or can be a fantastic base for bold spices and herbs. Texture-wise, when baked correctly, celeriac achieves a fantastic balance. The exterior becomes golden and pleasantly crisp, while the inside remains tender but firm, not mushy like potatoes can sometimes get. They hold their shape well during baking. From a nutritional standpoint, while we’re focusing on taste and enjoyment, it’s worth noting that celeriac is lower in carbohydrates and calories compared to potatoes. It’s also a good source of dietary fibre, vitamin K, vitamin C, and various minerals. Baking, rather than frying, further enhances its appeal as a lighter alternative, allowing the natural goodness of the vegetable to shine through without being masked by heavy oils.Selecting and Preparing Your Celeriac
Choosing a good celeriac bulb is the first step. Look for one that feels heavy for its size, indicating freshness and moisture content. It should be firm to the touch, without soft spots or excessive blemishes. Smaller to medium-sized bulbs tend to be less woody than very large ones. Now, let’s address the elephant in the room: preparing the celeriac. Its rough, root-covered exterior can look intimidating. Don’t worry, it’s manageable! You’ll need a sturdy chopping board, a sharp chef’s knife, and potentially a vegetable peeler (though a knife is often more effective). Step 1: Wash Thoroughly. Give the celeriac a good scrub under cold running water to remove any clinging soil, paying attention to the crevices. Step 2: Trim the Ends. Using your sharp knife, carefully slice off the top (leafy end, if present) and the bottom (rooty base) to create stable, flat surfaces. Step 3: Peel. This is the trickiest part. Place the celeriac flat-side down on the cutting board. Using your knife, carefully slice downwards, following the curve of the bulb, to remove the thick, knobbly skin. Try to remove only the skin and tough outer layer, preserving as much of the white flesh as possible. Alternatively, a very sturdy Y-peeler can sometimes work, but the uneven surface often makes a knife the better tool. Be patient and work your way around the entire bulb.Important Preparation Note: Celeriac flesh oxidizes and turns brown quickly once exposed to air, much like apples or potatoes. To prevent this, have a bowl of cold water ready, perhaps with a squeeze of lemon juice or a splash of vinegar added. As you cut the celeriac into fries, immediately place the cut pieces into the acidulated water while you work on the rest.Step 4: Cut into Fries. Once peeled, cut the celeriac globe into thick slices (about 1/2 inch or 1-1.5 cm thick). Stack a couple of slices and cut them into batons or sticks, aiming for a consistent thickness similar to steak fries. Uniformity is key for even baking, ensuring some fries don’t burn while others remain undercooked.
The Basic Baked Celeriac Fries Recipe
This simple recipe forms the foundation. Once you master this, you can experiment with countless flavour combinations.Ingredients:
- 1 medium celeriac bulb (about 1-1.5 lbs / 500-700g), peeled and cut into fries
- 2-3 tablespoons olive oil or avocado oil (or another high-heat oil)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- Optional: 1/2 teaspoon garlic powder or onion powder for basic flavour
Instructions:
1. Preheat & Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet (or two, if necessary) with parchment paper for easy cleanup and to prevent sticking. Avoid overcrowding the pan – this is crucial for crispiness! 2. Dry the Fries: If you soaked the celeriac fries in water, drain them thoroughly and pat them completely dry with paper towels or a clean kitchen towel. Excess moisture will lead to steaming instead of roasting, resulting in soggy fries. 3. Toss with Oil & Seasoning: Place the dried celeriac fries in a large bowl. Drizzle with the olive oil, salt, pepper, and any optional basic seasonings like garlic or onion powder. Toss well to ensure every fry is evenly coated. Your hands are often the best tool for this job. 4. Arrange on Baking Sheet(s): Spread the seasoned fries in a single layer on the prepared baking sheet(s). Make sure they are not touching or overlapping. Giving them space allows the hot air to circulate around each fry, promoting even cooking and crisping. 5. Bake: Place the baking sheet(s) in the preheated oven. Bake for 20 minutes. 6. Flip & Continue Baking: After 20 minutes, carefully remove the baking sheet(s) from the oven. Use a spatula to flip the fries over. Return them to the oven and continue baking for another 15-25 minutes, or until they are tender on the inside and golden brown and crispy on the outside. Baking time can vary depending on the thickness of your fries and your oven’s performance. 7. Serve Immediately: Baked celeriac fries are best enjoyed fresh and hot from the oven. Serve them plain or with your favourite dipping sauce.Tasty Twists: Flavouring Your Baked Celeriac Fries
Now for the fun part – customization! Celeriac’s earthy flavour is a wonderful canvas.Herby Delight
Toss the fries with 1-2 tablespoons of finely chopped fresh herbs like rosemary, thyme, or sage along with the oil before baking. Dried herbs work too (use about 1-2 teaspoons), but add them during the last 10-15 minutes of baking to prevent burning. A sprinkle of parsley after baking adds freshness.Spicy Kick
Add heat! Include 1/2 teaspoon of smoked paprika (for smoky heat), 1/4 teaspoon of cayenne pepper (for direct heat), or 1/2 teaspoon of chili powder along with the salt and pepper. Adjust the amount based on your heat preference.Garlic Parmesan Goodness
Toss the fries with 1 teaspoon of garlic powder before baking. During the last 5-7 minutes of baking time, sprinkle generously with grated Parmesan cheese. The cheese will melt and crisp up beautifully. A pinch of dried oregano complements this well.Umami Bomb
For a savoury, almost cheesy flavour without dairy, toss the fries with 1-2 tablespoons of nutritional yeast before baking. Combine this with garlic powder and maybe a pinch of smoked paprika for an extra layer of complexity.Everything Bagel Style
Mix 1-2 tablespoons of Everything Bagel seasoning with the oil and toss the celeriac fries before baking. The blend of sesame seeds, poppy seeds, garlic, onion, and salt is addictive.Lemon Herb Zing
Before baking, toss with olive oil, salt, pepper, garlic powder, and dried oregano or thyme. Once baked and hot out of the oven, squeeze fresh lemon juice over the fries and toss with chopped fresh parsley or dill.Serving Suggestions
Baked celeriac fries are fantastic on their own, but a good dip elevates the experience. Consider:- Classic Ketchup
- Mayonnaise or Aioli (garlic mayo)
- Spicy Sriracha Mayo
- Cool Ranch Dip (yogurt or sour cream based)
- Honey Mustard Sauce
- Avocado Crema
- Plain Greek Yogurt with herbs
Verified Information: Celeriac is a root vegetable belonging to the same family as celery, parsley, and parsnips. While lower in starch than potatoes, it provides valuable nutrients including fibre, vitamin K, vitamin C, phosphorus, and potassium. Baking it preserves more nutrients compared to boiling and avoids the added fats from deep-frying.
