Hey everyone! I’d like ya’ll to meet Celeriac.
This little root veggie isn’t the most handsome thing around, but don’t be deceived! Beneath its gnarly exterior lies a beautiful pale bulb that has flavor akin to celery and texture similar to a potato.
It’s really quite delicious! Once you slice it up for this recipe, I recommend sneaking a bite.
I first met this root veggie when it appeared in our CSA box in early spring. We had a rocky introduction, as I had fears that it might turn my apartment into a spacecraft with hopes of returning to its home planet (see: Portlandia video). However, I did a little research and realized how wonderful and diverse this vegetable is! So far I’ve prepared celeriac three different ways: 1) boiled then pureed with goat cheese and cream, 2) raw and shredded into a salad, 3) baked as “fries", which is the recipe I’m sharing with you today.
You’ll need: 1 celeriac bulb 1 tbs olive oil 1 tsp of salt 1 tsp pepper
Preheat your oven to 425 F. Meanwhile, peel the celeriac bulb of all of the brown exterior, and then julienne. Toss the sliced celeriac in the olive oil and add salt and pepper. Once the oven has preheated, spread them out on a shallow baking sheet and bake for 45 minutes, flipping them halfway through the cooking time. They are done when they start to curl slightly and are golden brown and crispy. Serves two as a side dish.
The heat in my oven is quite uneven, so I not only flipped them halfway through the cooking time, but I also turned the pan 180 degrees.
I served these baked “fries” alongside a crispy pecan crusted chicken cutlet. Yum!