Celeriac French Fries
Tuesday, April 23, 2013
It seems pretty unrealistic to tell you that the recipe I'm about to give you is essentially, a carbless french fry but once again, I aim for culinary miracles.I'm pretty sure if I hadn't told my friends that the french fries they thought they were
I know what you're thinking.. You're thinking I'd love some guilt-free fries but what the hell is celeriac?! I like to call myself a foodie but even I had a little trouble taking it seriously. First of all, I had never even seen one before and I spent a little too long just staring at it. I'm glad I'm not one of those fruitarian people that believe fruits and vegetables have feelings because I can genuinely say this is the ugliest thing I have ever seen. However, our parents taught us it's what's on the inside that counts and that is definitely the case for this freaky thing. Celeriac is a very good vegetable. On the inside.
These should be served at all the carb addict anonymous meetings. Yes, they could even fool one of them.
YOU WILL NEED:
1 WHOLE CELERIAC
4 TBSP VEGETABLE OIL
2 TBSP OLIVE OIL
SALT AND PEPPER
1 SPRIG FRESH ROSEMARY
1 TSP PAPRIKA
1 TSP GARLIC SALT
Told you they're hideous...
Pre-heat oven to 200 Degrees C or 390 F. Peel the skin off using a knife (The peeler took way too long!).
Boil water in a medium pot.
Cut the celeriac into or your preferred french fry shape but not too narrow!
Boil for 2 minutes and drain. Pour the vegetable oil in a large mixing bowl and pour in the drained fries. Toss to make sure the fries are evenly covered and then sprinkle with salt, pepper, garlic salt, paprika and rosemary. Toss again to make sure they are evenly covered.
Spread the fries on a baking tray on top of parchment paper.
Bake for approximately 45 minutes or until golden and slightly brown.
I got my rosemary from my terrace!
When the fries are ready, place them on a paper towel to get rid of any excess oil.
Sprinkle with some sea salt and a little bit of fresh rosemary.
Enjoy!
<3 Emanuelle
Serves 2-3
Calories per serving: 141
Ooh. That's a good one.
ReplyDeleteGreat idea. Celeriac is also great in chicken soup. It gives it a hint of celery and a touch of sweetness!
ReplyDeleteYou should try with turnip also. You can make them like you did the celeriac or you can boil the turnip frist. Turnip has less carbs than celeriac but a different taste :)
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