Baked Rosemary Garlic Celeriac Fries
Author: Lauren Sharifi, RD LDN
Recipe type: Side
Prep time:
Cook time:
Total time:
Serves: 4
- 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.
Recipe by Lauren Sharifi Nutrition at https://laurensharifi.com/baked-rosemary-garlic-celeriac-fries/
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