CELERIAC FRIES- guilt-free, lower carb/calories, replaces potatoes

If you're on a low-carb diet but craving potatoes, this root vegetable is a great substitute...

first posted 2021; updated 7/25

Stock Photo

Celeriac - fondly known as the Ugly Veg (see photo below) is, like potato, a starch but is much less starchy than potatoes.  Celeriac is much less calorific and dramatically lower in carbs.

The texture of celeriac is similar to potato, though a little more wet, which is why chips or wedges will never get truly crisp.  But they are packed with fibre and keep you fuller for longer. 

With these fries, you don't need to hold back...eat as many as you like.

Cost: £1.25'ish (7/25)

Feeds: 2-3

Ingredients:

1/3 of large celeriac, peeled & cut into chunky chips

1 tbsp peanut or other veg oil

1 generous tsp mild curry powder OR paprika (for that golden appearance) OR try Zataar (Middle Eastern mix of sesame seeds, sumac, thyme, marjoram, oregano, basil, salt) with a few finely chopped nuts 

OPTIONAL sauce of your choice: tomato, tomato & red bell pepper etc

Method:

1. Preheat oven/air fryer to 200C/400F
2. Mix veg oil and chosen seasoning; add celeriac chips and toss till coated
3. Spread out on a rack on a baking sheet with plenty of space in between
4. Bake 20-25 mins, turning once
5. Place in serving bowl, squeeze a little lemon juice over

Comments:

'OK, not crispy but very tasty and filling. Even better, I didn't miss not having potatoes. I liked the crunchiness of the Zatar topping but curry powder or paprika would have given them that appetising glow.'  Retired writer

Celeriac Notes

Not cheap but not outrageously expensive either, a 20oz/3/4 kilo celeriac will cost about £2.50.  It keeps well in the bottom of the fridge for a few weeks.  it is delicious in salads & soups and is often used like potatoes in stews, mash or as chips.  

Newer celeriac can be peeled but 

others need a knife to remove the peel.  Take a big slice off the bottom so that the celeriac is stable. Run the knife in thin slices between the peel and the celeriac, as if you were preparing a pineapple. 

 

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This recipe has been adapted by B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission