Celery root with the celery tops cut off.
These baked fries are a creative – and healthy- alternative to potato fries cooked in vegetable oil. And they taste just as good! Celery root is a really interesting veggie for me, and a great source of healthy carbohydrates. It’s the root of the celery plant (think ants on a log or the green stuff that comes with your hot wings). It has a celery-ish taste that gets played down when you cook it.
You can find celery root in the produce section of some grocery stores. You can also find it at most farmer’s markets.
I use duck fat in the recipe, but you could easily trade this out for ghee or avocado oil for equally good results. If using a different fat for cooking, you may need to adjust the amount slightly to get a good coating on each of the fries before you pop them in the oven. Enjoy!
Baked Celery Root Fries
makes 2-4 servings
1 lb celery root
2-3 tbsp duck fat
Fresh grated nutmeg
Sea salt, to taste
Method:
- Preheat the oven to 425º. Line a baking sheet with parchment or a Silpat sheet and set aside.
- Cut off the skin of the celery root and slice it first into even slices, about ¼-inch thick. Cut the slices into ¼-inch strips and place them in a medium mixing bowl.
- When all of the roots are sliced and in the bowl, add the duck fat and toss to coat. Grate the fresh nutmeg over the fries, sprinkle some salt on, and again toss to mix everything together.
- Spread the fries on the baking sheet in an even layer and place them in the oven. Bake for 20 minutes, then flip the fries using a spatula and return them to the oven for another 15 minutes.
- Remove them from the oven and eat warm. Enjoy!
