Baked Rosemary Garlic Celeriac Fries
Persian Vegetable Soup
January 13, 2016
Wild Blueberry Power Smoothie
February 9, 2016
Dig into these Baked Rosemary Garlic Celeriac Fries for a low carb side dish or snack packed with flavor and nutrition!
Happy January 21st and, oh yeah, Happy New Year! The New Year is a great excuse to try and experience new things. For me that typically involves trying new foods, kitchen appliances or cooking techniques. This month’s Recipe Redux’s theme, “New Year New Ingredients”, came at just the right time. I am in need of some new ingredients to mix up my weeknight meals. Root vegetables are a great go-to side dish for a weeknight meal, but I have to say potatoes and carrots get boring after a while. I decided to experiment with a new root vegetable I had never tried before, celery root or celeriac.
Celery root (celeriac) is just that the root of the celery plant. It may not be all that pretty but this root vegetable that is packed with nutrition and flavor and much lower in carbohydrates than its potato counterparts. One cup of cooked celeriac contains only 42 calories and 9 grams of carbohydrate, a third of the calories and carbohydrate found in a cup of cooked potato. Celeriac is also a good source of Vitamin K and essential minerals, phosphorus, iron and copper. Celeriac tastes like a mild version of celery with the texture of a parsnip or turnip. 
Since celeriac looks a lot like potato I decided to turn the vegetable into fries for a fun low carb side dish. I added in garlic and rosemary to balance the celery flavor and then whipped up a quick garlic yogurt aioli for dipping. Celeriac would also be great mashed as an alternative to mashed potatoes, added to soups and stews or roasted with other root vegetables. 
Try it out and let me know what you think!
- 2 celery root heads
- 2 tablespoons of olive oil
- 2 garlic cloves, minced
- ½ tablespoon dried rosemary
- salt/pepper to taste
- Garlic Aioli
- ½ cup Greek or Siggi's plain yogurt
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- ½ tablespoon olive oil
- pinch of salt
- Preheat oven to 425 degrees.
- Line cookie sheet with aluminum foil.
- Remove outer skin of celery root. Cut into ½ inch matchsticks.
- In a large mixing bowl add cut celery root, olive oil, garlic, rosemary, salt and pepper. Mix to combine.
- Lay celery root mixture flat on prepared cookie sheet. Make sure to spread evenly.
- Bake in preheated oven for 20 minutes. Flip celery root over and cook for another 10 minutes or until tender.
- Serve with ketchup or garlic aioli. To make aioli simply mix together ingredients in a small bowl.
