• 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.

To Serve:

• Taste for seasonings. Can add some more cajun seasonings to the warm fries, and sea salt to taste.