Gluten Free · Recipes · Side dishes · Snacks

Roast Celeriac

Roast Celeriac

Celeriac is probably the ugliest vegetable getting round, but it is very delicious! Mr Rossen claimed last night that it was his favourite vegetable and he liked it better than potato! I think I have had him on low carbs for too long and his brain has short circuited. I can’t say I love it more than the common old spud but it has a low carb content so it is the perfect replacement.

Equipment needed

1 large deep base saucepan
1 large non stick, shallow sided tray
1 colander

Shopping list

1 large celeriac
2 slices of lemon
Vegetable oil
Seasoning

Method to the madness

Heat a pot of water to boiling point, salt the water, I use a stock cube but it isn’t necessary

Pre heat the oven to 220 degrees

Prepare the celeriac by removing the outside skin with a sharp knife. Cut the celeriac in half and then in half again. Depending on the size of your celeriac you may have to halve it again. Slice the celeriac into wedges

Add the lemon slices and celeriac to the boiling water and cook for about 15 minutes, until it is tender. The lemon prevents the celeriac from discolouring, but won’t mask the flavour

Strain the celeriac and remove the lemon slices. Coat the celeriac in the oil while it is in the colander, this will mean the excess oil is removed. Season at this time as well

Place the chips on the baking tray and into the oven for approx 30 – 40 minutes. Turn over half way through the cooking process. Once they are golden and crispy serve as a delicious snack or a great side. ENJOY!

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