Celeriac Oven Fries with Cajun Seasonings
A fabulous low-carb alternative to potatoes with a nutty-celery flavor. Roasted to perfection with golden edges and just the right amount of heat. Crispy and easy to prepare!
Cut the Peeled Celery Root into batonettes (thick chunky-cut) – add them to boiling water to soften and cook for just 3 minutes; drain and pat completely dry.
What is Celeriac?
- Celeriac is like a root vegetable, yet the root of a celery plant – a bulbous veggie about the size of a grapefruit
- Celery Root is a celery variety grown for its underground tuber, rather than its green, celery-like stalks
- Also known as Celery Root and Knob Celery
- Celeriac may be roasted, stewed, or blanched, and may be mashed
- Taste: celery-like flavour, with nutty overtones
- The older it is, the weaker the celery flavor
- Celeriac discolours quickly once peeled or chopped
- Celeriac is available year round but is at its best from September to April
- Choose a firm root that feels heavy for its size. Avoid those that are discolored
- High in fiber, vitamins and minerals, low in calories and LOW IN CARBS!
Celery root contains antioxidants that help combat inflammation, and it’s also a good source of vitamin B-complex, vitamin C and vitamin K. What’s more, it has high amounts of dietary fiber, which help promote gut and heart health. Also – relatively low in calories and carbohydrates.
The most flavorful Cajun Seasoning Blend with a nice spicy kick!
See the important ingredients that make it special. Salt-free ~ add salt when needed.
Enjoy these delicious Celeriac Oven Fries – Such wonderful flavor!
Let me know what you think!
Celeriac Oven Baked Fries with Cajun Seasonings
- 1 1/2 pounds celery root about 1/2 of a very large one
- 2 teaspoons extra virgin olive oil
- 2 teaspoons cajun seasonings (salt free)
- 1/4 teaspoon sea salt more for sprinkling when done, to taste
- Preheat oven to 400 degrees.Peel celery root with sharp small knife. Immediately cut into batonettes. Cut into 1/3" slabs, then cut into 1/3" x 4" lengths. Mostly, leave the size consistent.
- In a 2 quart pot, add cut celery root with water to cover by 1 inch. Bring to a boil, then turn down to a simmer, and simmer for 3 minutes until just softened.Drain and pour over cold water from the tap until they are cooled. Pat completely dry.
- Add celery root batonettes to bowl to fit. Add oil and coat with your hands. Add cajun seasonings and 1/4 teaspoon sea salt - toss evenly with a wooden spoon.
- Add batonettes to a rimmed baking sheet and separate them so they are not touching.Roast for 15 minutes until bottoms are golden, turn each piece over and roast until crispy, about 15 minutes more.
- Taste for seasonings. Can add some more cajun seasonings to the warm fries, and sea salt to taste.